Carrot soup recipe

Photo: Carrot soup recipe

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Ingredients (serves 4)

1 tablespoon olive oil
1 leek, halved lengthways, thinly sliced
6 carrots, peeled, chopped
4cm piece ginger, peeled, grated
2 cups salt-reduced vegetable stock
2 cups water
light sour cream, dill, and toast, to serve 

Method

Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.

Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.

Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.

Ladle soup into bowls. Top with sour cream and dill. Serve with toast. 

Notes

Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting leek, use green tips of spring onion.

Source
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts