This recipe came along as more of a necessity to not waste what was in my fridge.
I’d been thinking all day in work “what can I do that is healthy, but not a salad, for my lunch at work?”. I came home and found I had been hoarding bags of carrots in my fridge. (what had actually happened is that I had forgotten about the past bags I had bought for my “healthy snack” and bought more) So I decided on a carrot soup for mu lunch. Warm, healthy and satisfying!
As I hate being a waster of beautiful food I dug around the fridge drawer and found chillies that had been given to us from a friends garden and a small knob of ginger. That was it, it was all going in a big pot.
As I said before. I’m pretty conscious regarding my salt intake and therefore I modified this recipe but you can use all stock if you want, I just don’t think it needs it!
850g Carrots, peeled and chopped for faster cooking
10-15g fresh ginger sliced
2 tbsp. olive oil
1-2 hot chilies (optional) chopped
1 garlic clove roughly chopped
1 whole onion sliced
2 cups vegetable or chicken stock
2 1/2 cups boiled water
- Heat olive oil in deep pan and add in onions. Sauté until translucent.
- Add in ginger, garlic and chilli and continue stirring until fragrant.
- Add in chopped carrots and all the stock and water
- Boil until the carrots are soft.
- Let cool and then blitz with a hand whizzer or blender.
I have this with a whole wheat Helga’s sandwich thin for lunch after I have been to the gym and it’s great! Healthy, warm and satisfying!