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Name: Carrot, Honey And Ginger Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Lemon juice; 900 ml Vegetable stock; 250 g Carrots; thinly sliced; 150 g Onions; thinly sliced; 1 ts Salt; up to 2; 1 tb Clear honey; 2 oz Root ginger; piece; 30 g Butter; unsalted; 1 ts Pepper

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INGREDIENTS

1 ts Lemon juice
900 ml Vegetable stock
250 g Carrots; thinly sliced
150 g Onions; thinly sliced
1 ts Salt; up to 2
1 tb Clear honey
2 oz Root ginger; piece
30 g Butter; unsalted
1 ts Pepper

Servings

INSTRUCTIONS

MMMMM--------------------------TO SERVE------------------------------- Coriander leaves Cream for decoration Melt the butter in a large saucepan and add the onions. Sweat off without colour. Crush, grate or finely chop the ginger then add to the onions and continue to sweat off for an additional 5 minutes. Meanwhile, grate the carrot and add to the pan. Add the honey and lemon juice and stir well. Add the vegetable stock and bring back to the boil. Simmer for approximately 45 minutes. Remove the pan from the heat and liquidize the contents until smooth. Return the liquid back to a clean pan to reheat if necessary. Taste and season accordingly. A whirl of cream, a leaf of coriander. Accompany with seaweed straws. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Carrot, Honey And Ginger Soup

1 ts Lemon juice
900 ml Vegetable stock
250 g Carrots; thinly sliced
150 g Onions; thinly sliced
1 ts Salt; up to 2
1 tb Clear honey
2 oz Root ginger; piece
30 g Butter; unsalted
1 ts Pepper

MMMMM--------------------------TO SERVE-------------------------------           Coriander leaves           Cream for decoration   Melt the butter in a large saucepan and add the onions. Sweat off  without colour.    Crush, grate or finely chop the ginger then add to the onions and  continue to sweat off for an additional 5 minutes.    Meanwhile, grate the carrot and add to the pan.    Add the honey and lemon juice and stir well.    Add the vegetable stock and bring back to the boil. Simmer for  approximately 45 minutes. Remove the pan from the heat and liquidize  the contents until smooth.    Return the liquid back to a clean pan to reheat if necessary. Taste  and season accordingly.    A whirl of cream, a leaf of coriander. Accompany with seaweed straws.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1406g)
Recipe Makes: 1 servings

Calories: 308
Calories from Fat: 219 (71%)

Amt Per Serving		% DV

	Total Fat 24.4g	32 %
	Saturated Fat 15.4g	77 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 0.9g
Cholesterol 64.5mg		20 %
Sodium 3580.3mg		123 %
Potassium 40.3mg		1 %
Total Carbohydrate 24.6g		7 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 24.2g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 308

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