454 g · rainbow carrots$2
A COZY BOWL, SIMPLY MADE
Carrot soup with a little kick
Carrots, fresh ginger and garlic turn into a smooth, warming soup. A spoonful of yogurt makes a lovely finish.
35 minutesServes 4Easy does it
Let’s make something good.
- Warm the oil in a saucepan over medium heat. Add the garlic and ginger and stir for 1 minute without browning.
- Add the carrots and broth. Bring to a simmer, cover loosely and cook for 20–25 minutes, until the carrots are very tender.
- Remove from the heat. Blend smooth with an immersion blender, keeping the blade submerged. Add a little extra broth if you prefer a thinner soup.
- Taste and season. Divide into four bowls and finish each with optional yogurt and cilantro. Serve with bread for a light lunch.
Use what you have.
Replace half the carrots with peeled sweet potato cut to the same size. Use a spoon of coconut milk instead of yogurt if you prefer.
Meet the ingredients.
All the good stuff250 g$1
3 bulbs$1
1 bunch$1