This soup is like a hug on a cold Winter’s day. It’s warming, comforting and delicious, oh and it’s super easy to make!
-1 Tbsp. Olive oil
-1 onion, peeled & roughly chopped
-1 leek, top & tailed, cleaned and sliced into half moons
-1 thumb sized piece of ginger, peeled & finely grated (you can use less if you prefer less heat)
-2 cloves of garlic, peeled & roughly chopped
-8 carrots, top & tailed and cleaned (approx. 500g)
-1Ltr. Vegetable Stock
How To Make
Put the oil in a large pot over a medium heat. Add the onion and soften for 1-2 minutes then add the leek, garlic and ginger and allow to soften and become fragrant, approximately 4-5 minutes. Stirring often to prevent burning.
Next, add the carrots and stock and cover. Bring to a boil and reduce heat to a high simmer, cook for 15-20 minutes until carrots are fork tender.
Allow to cool slightly before blending either with a stick blender or in a blender.
Add salt and pepper to taste.