| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Sainsbury’s, Sainsbury7 |
4 |
servings |
INGREDIENTS
| 50 |
g |
Unsalted butter; (2oz) |
| 500 |
g |
Carrots; sliced thinly (1lb) |
| 1 |
lg |
Onion; chopped |
| 2 |
lg |
Potatoes; diced coarsely |
| 10 |
|
Cm; (4-inch) piece of |
|
|
; fresh ginger, |
|
|
; grated |
| 900 |
ml |
Vegetable stock; (1 1/2 pints) |
|
|
Salt |
| 1 |
|
284 millilit single cream; to serve (1 1/2 |
|
|
; pints) |
INSTRUCTIONS
Melt half the butter in a saucepan over a low heat. Add the carrots,
stir, cover and cook for about 15 minutes until soft, stirring
occasionally.
Meanwhile, melt the remaining butter in a large saucepan over a low
heat. Add the onion and fry for about 5 minutes, until soft, stirring
occasionally.
Add the carrots, with the pan juices, to the onions with the potatoes,
ginger and stock. Bring to the boil, reduce the heat, cover and
simmer for 20-25 minutes.
Season the soup with salt and, if the soup is too thick, add a little
extra stock or water. Stir the cream into the hot soup and serve.
As the ginger creates a tangy, peppery flavour, there is no need to
add pepper to the soup.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”