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Carrot and Ginger Soup

A flavourful and vibrant soup for a warming winter dinner.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 6 medium carrots, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 C pumpkin, chopped
  • 2 stalks celery, chopped
  • 1 bulb garlic
  • 1 tablespoon ginger, sliced
  • 3 tablespoon olive oil
  • 500 ml chicken stock
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper

Method
 

  1. Preheat the oven to 200℃. Line two baking trays with baking paper. Wash, remove skins and chop the vegetables.
  2. Arrange the carrot, pumpkin, onion and garlic on the baking trays and drizzle with olive oil, salt and pepper. Roast for 30-45min, or until golden and caramelized.
  3. Whilst the vegetables are roasting, in a large saucepan heat the chicken stock, celery and ginger. When the vegetables are tender, gently put them in the pot with the stock, celery and ginger. Remove saucepan from the heat and blitz with a stick blender.
  4. Return to the heat and adjust consistency if required and adjust seasoning. Serve with a dollop of sour cream and fresh herbs. Serves 4