The Perfect Soup For a Wet Day!

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Soups are such a nutritious meal, so simple to make and help us avoid waste by using up the excess vegetables in our fridge. Well I had a bag of carrots in my fridge for 3-4 days and there was no meals in the planning to use them up so this morning I prepared a really warm, comforting soup with carrot, ginger, curry powder and fresh parsley. My mother in law called over at lunchtime and I had a lovely homemade bowl for her, my children both had a cup mid afternoon and myself and my husband just finished a cup off this evening as we were feeling a little peckish (and there is still more for lunch tomorrow!). There is nothing better than a pot of soup on the stove ... lovely welcome drink for visitors and a great heathy snack for "endlessly" hungry children (and parents!).

Carrot, Curry and Ginger soup

Ingredients

  • 1 inch hunk of ginger, peeled and chopped
  • 2 large cloves of garlic, peeled and crushed
  • 1 large onion, peeled and chopped into large hunks
  • knob of butter or coconut oil
  • 6-8 large carrots
  • 1 teaspoon of medium curry powder
  • 1 chicken stock gel
  • Enough water to cover the vegetables
  • Handful of fresh parsley

 Method

On a medium heat sauté onion in butter or coconut oil for 3 minutes. Add garlic, ginger, curry powder and carrots and stir well while cooking for a further 3 minutes. Add stock gel and enough water to completely cover the vegetables. Cook for 20 minutes until vegetables are soft. Throw in fresh parsley and using a hand blender, blend until smooth.

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