Carrot and ginger soup
Ingredients Olive oil spray 1 large brown onion, coarsely chopped 2 garlic cloves, crushed 2 teaspoons finely grated fresh ginger 2 teaspoons ground cumin 500g sweet potato, peeled, coarsely chopped
4 large (about 600g) carrots, peeled, coarsely chopped
1L (4 cups) water
This carrot and ginger soup with yoghurt is sure to warm you in the cooler months
1 teaspoon Massel Salt Reduced Chicken Style stock powder
130g (1/2 cup) low-fat natural yoghurt
Chopped chives, to serve. Method
1: Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, ginger and cumin. Cook, stirring, for 1-2 minutes or until aromatic.
2: Add the sweet potato, carrot, water and stock powder. Increase heat to high. Bring to the boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the vegetables are soft. Cool slightly.
3: Place half the sweet potato mixture in the jug of a blender. Blend until smooth. Transfer the soup to a clean saucepan. Repeat with the remaining sweet potato mixture. Place the soup over low heat and stir until heated through. Season with pepper.
4: Ladle the soup among serving bowls. Top with yoghurt and chives to serve.