Carrot Soup

Cooking Oil  -  1 Tbsp
Onion (medium) - 1 pc
Fresh Ginger - 6 slices
Minced Garlic - 1 Tbsp
Carrot (medium, diced and steam) - 3 pcs
Tomato (medium) - 1 pc
Lemon Zest - 1 no
Vegetable Stock - 500g
Salt - to taste

  1. Heat up cooking oil and cook the onion until soften, add in ginger slices, minced garlic, tomato and sprinkle a some salt over as they cook.
  2. Put the above (1), carrot, lemon zest and vegetable stock into a blender and puree until completely smooth. Add salt to taste.
  3. Bring (2) to boil, garnish with toasted bread or chopped parsley.  Serve.

This soup works best when it is pureed until perfectly smooth.

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