Dinner Recipe Carrot soup

Dinner Recipe Carrot soup

Ingredients:

• 1 tablespoon olive oil


• 1 leek, halved lengthways, thinly sliced


• 6 carrots, peeled, chopped


• 4cm piece ginger, peeled, grated


• 2 cups salt-reduced vegetable stock


• 2 cups water


• light sour cream, dill, and toast, to serve

Instructions:

1. Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.


2. Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.


3. Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.


4. Ladle soup into bowls. Top with sour cream and dill. Serve with toast.