Carrot Ginger Soup Recipe, Curried Carrot Soup With Ginger

The carrot and ginger soup is low in calories and fat and you can enjoy it with crusty wholemeal bread.
4 Servings (as a starter)

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Preparation time: 10 min
Cooking time: 15 - 20 min

Ingredients:
# 1 tbsp olive oil
# 1 medium onion, chopped
# 450g (1 lb) carrots, peeled and chopped
# 1 small parsnip, peeled, chopped
# 5 celery stalks, chopped
# 30 g (1 oz) root of ginger, peeled and chopped
# 2 tbsp curry powder
# 1 litre (2 pint) hot, low salt vegetable stock
# 4 tbsp low fat yogurt to garnish
# Coriander leaves, chopped to garnish
How to Make Curried Carrot and Ginger Soup
1. Heat olive oil in a large pan over medium heat, add onion and cook until the onion is translucent. Add curry powder, ginger, carrots, parsnips, leek and cook for a few minutes before adding vegetable stock (add as much stock just to cover the vegetables). Cook until vegetables are tender.

2. Pour the content of the pan into a food processor or blender and whiz until smooth adding seasoning and freshly ground black pepper to taste and more vegetable stock if needed.

3. Dish up into warm bowls garnished with yogurt and coriander leaves