Carrot and ginger soup
Recipes
This perfect warming soup is suitable for vegans and vegetarians. It’s loaded with fresh vegetables and a hint of ginger that gives it the perfect amount of spice.
iCook products used:
5-Piece Knife Set
Cutting Board
Large Mixing Bowl
3 l Saucepan and Lid
Ingredients:
130 g sweet potato, peeled and roughly chopped
120 g pumpkin, peeled and roughly chopped
6 carrots, peeled and roughly chopped
Olive oil
1 onion, peeled roughly chopped
2 garlic cloves, crushed
20g fresh turmeric, finely grated
30g ginger, peeled and finely grated
Juice of 1 lemon
550 ml water
Salt and pepper
Optional: 1 tbsp. NUTRILITE Fibre Powder
Method:
Preheat the oven to 200°C.
Add the sweet potato, pumpkin and carrots into the mixing bowl and season with salt and pepper and a drizzle of olive oil. Give it a good mix until all vegetables are coated with the olive oil and seasoning. Now, place them on a oven tray and roast in the oven for about 20 minutes or until cooked. Remove from the oven, and set aside.
Meanwhile, heat some olive oil in the saucepan over medium heat. Once hot, add the onion and garlic and cook for about 5 minutes or until soft.
Once soft, add the fresh turmeric, ginger and roasted vegetables. Stir well and cook for a further 5 minutes.
Add the water and lemon juice and allow to simmer for a further 20–25 minutes. Stir every once in a while.
Once everything is soft, add the optional NUTRILITE Fibre Powder and then divide into meal-sized portions. Let them cool and then refrigerate.
Take out each portion as you are ready to eat it and,while it is still cool, use a hand blender to blend everything together until smooth.
Heat up the soup on the stove or in the microwave and serve in bowls.
