Carrot Ginger Soup (Basic) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Low-fat, low-cal easy to make soup. Ingredients:
4 carrots, small, chopped |
2 tbsp ginger, approximately, chopped in big chunks |
2 cups water |
1/2 tsp salt |
1/2 tsp black pepper |
1 tbsp nutritional yeast, optional |
Directions:
1. Boil ginger in a pot of 2 cups of water for about fifteen minutes to half an hour to flavour water. Use seive to take chunks of ginger out (optional; for less intense ginger flavour) and add chunks of carrots. Boil carrots for about an hour or until soft. Allow to cool for at least 30 minutes or longer.
2. Strain carrots boiling water, while reserving the water aside (important!)
3. Put carrots into blender or food processor (may be difficult with such a small quantity) and puree. Add back boiling water as necessary to get desired consistency.
4. Dump out excess water (or use for something else) and return carrot puree to pot with 1/2 tsp each of salt and black pepper. Reheat soup over med-low heat until hot. Serve.
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