Clavereck Carrot And Ginger Soup

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Clavereck Carrot And Ginger Soup Ingredients

50 g Unsalted butter; (2oz)	; grated
500 g Carrots; sliced thinly (1lb)	900 ml Vegetable stock; (1 1/2
1 lg Onion; chopped	Salt
2 lg Potatoes; diced coarsely	1 284 millilit single cream;
10 Cm; (4-inch) piece of	; pints)
; fresh ginger,

Instructions for Clavereck Carrot And Ginger Soup

Melt half the butter in a saucepan over a low heat. Add the carrots, stir, cover and cook for about 15 minutes until soft, stirring occasionally. Meanwhile, melt the remaining butter in a large saucepan over a low heat. Add the onion and fry for about 5 minutes, until soft, stirring occasionally. Add the carrots, with the pan juices, to the onions with the potatoes, ginger and stock. Bring to the boil, reduce the heat, cover and simmer for 20-25 minutes. Season the soup with salt and, if the soup is too thick, add a little extra stock or water. Stir the cream into the hot soup and serve. As the ginger creates a tangy, peppery flavour, there is no need to add pepper to the soup. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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