Carrot and ginger soup with chives

Name: Carrot and ginger soup with chives
Total time: 40 min
Cuisine: British
Ingredients: 700g carrots, peeled and chopped; 2 tbsp garlic infused oil; 30g fresh ginger, peeled and grated; 700ml water; 1 tsp ground cumin; 1 tsp salt; 2 tbsp fresh chives, snipped; 1 tbsp lemon juice

A bright, sweet carrot soup with a warm kick of ginger, kind to a sensitive gut and easy to make in one pot.

Time40 mins
LevelEasy
Costabout £0.55 a head

4 servings

Ingredients

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700 gcarrotspeeled and chopped
2 tbspgarlic infused oil
30 gfresh gingerpeeled and grated
700 mlwater
1 tspground cumin
1 tspsalt
2 tbspfresh chivessnipped
1 tbsplemon juice

Method

1
Warm the garlic infused oil in a large pan over a medium heat. Add the ginger and cumin and stir for 1 minute until it smells warm and spicy.
1 min
2
Add the carrots, water and salt. Bring to the boil, then turn down and simmer for 25 minutes until the carrots are very soft.
25 min
3
Blend with a stick blender until completely smooth. Add a splash more water if it is too thick.
4
Stir in the lemon juice and taste. Add a little more salt or ginger if you like.
5
Ladle into bowls and scatter over the chives.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.