Ginger And Carrot Soup
Vegetarian friendly and vegan friendly if you skip the yogurt.
- Time
- 30 minutes
- Serves
- 4
- Calories
- 302
Ingredients
- 100g Onion, chopped
- 3 cloves Garlic, chopped
- 4 Carrots, chopped
- 1 container (240g) Chick Peas, drained and rinsed
- 1kg Pumpkin, chopped
- 1 tbsp Ginger, grated
- 1 tsp Cumin
- 250mL Vegetable Stock
- 400g Natural yoghurt
Method
- Heat a large pot over a medium to low heat and sweat the onion, garlic and carrots with the lid on until softned a little. Add water if this starts to dry out.
- Add the remaining ingredients except yogurt and bring to the boil, then simmer with the lid on until all vegetables have softened.
- Blend until smooth and serve with yogurt on top.