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Carrot & Ginger Soup |
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Serves 4
· 1 medium onion, peeled and chopped · 450g (1 lb) carrots, peeled and chopped · 2.5-3.5 cm (1-1½ in) piece fresh ginger, grated · 2 cloves of garlic, peeled and crushed · 600 ml (1 pint) vegetable stock · 1 glass dry white wine · salt and freshly ground black pepper
Put the chopped onion and carrots in pan with a little water. Cover and cook over a low heat for 5-10 minutes. Add the ginger and garlic, and cook for a further 2-3 minutes. Add the wine and stock, cover and simmer for 30 minutes. Purée the soup in a processor or blender. Season to taste. Can be frozen. |