Car­rot and gin­ger soup

Central and North Burnett Times - - DIABETES WEEK -

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.

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