Lunch Thursday 8 November 2007 - Carrot & Ginger Soup

I appear to have forgotten to take a picture (not like me), so you will have to make do with the cute little fellow.

Carrot & Ginger Soup
1 tablespoon sunflower oil
140g onion, chopped
3 cloves garlic, crushed
100g celery, chopped
525g carrots, chopped
25g ginger, grated
1 pint vegetable stock
handful fresh coriander leaves
handful fresh parsley

Saute the onions and garlic in the oil unti softened & translucent. Add the celery, carrots & ginger and cover with the vegetable stock. Simmer until all the vegetables are tender, then puree in a blender.

Stir in the fresh herbs and serve.

Makes 1 Serving

Nutrition Data per serving
Calories (kcal) 349.1
Carbohydrate (g) 57.3
Protein (g) 9.3
Fat (g) 16.1
Fibre (g) 17.7