CARROT SOUP WITH GINGER & CHILLI
SERVES: 4 to 6
INGREDIENTS
- 6 medium to large Zerella carrots pealed and roughly cut
- 1 large brown onion chopped
- 50gr fresh crushed ginger
- 20gr garlic crushed
- 1 large chopped chilli
- 50ml peanut oil
- 80gr vegetable stock powder (500ml vegetable stock)
- 100ml sweet chilli sauce
- 50gr crunchy peanut paste
- A pinch coriander
- A dollop natural yogurt
- Cracked salt and pepper
METHOD
Step 1 - Gentle Fry
In a large pot heat peanut oil and gently fry onions, ginger, garlic & chilli.
Step 2 - Add Carrots and Stock
Add in carrots and vegetable stock (500ml of water if using powder) cook on medium heat, until soft.
Step 3 - Remove from Heat and Blend
Once soft remove from heat and blend with a stick mixer until smooth.
Step 4 - Add Peanut Paste and Sweet Chilli
Now blend in peanut paste & sweet chilli and return to heat.
Step 5 - Serve
Once all has combined you can now serve into a suitable bowl topped with the dollop of yogurt, coriander and seasoned with cracked salt and pepper.
95 Johns Rd, Virginia SA 5120
Mailing Address:
PO Box 41 Virginia SA 5120
Phone: (08) 8380 9096
PROUDLY SOUTH AUSTRALIAN
