Easy Entrees

Chilled carrot and ginger soup

Name: Chilled carrot and ginger soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 10g unsalted butter; 2 teaspoons olive oil; 1 small onion, finely chopped; 4cm piece ginger, peeled, grated; 6 large carrots (about 600g), halved lengthways, cut into 1cm pieces; 3 cups (750ml) reduced-sodium chicken stock; 1/4 cup (60ml) lime juice; Coriander sprigs and lime wedges, to serve

Rate now

15m

25m

Jump to recipe

by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This cool carrot soup is the perfect start to a summer dinner.

10g unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
4cm piece ginger, peeled, grated
6 large carrots (about 600g), halved lengthways, cut into 1cm pieces
3 cups (750ml) reduced-sodium chicken stock
1/4 cup (60ml) lime juice
Coriander sprigs and lime wedges, to serve

Method

1.

Melt the butter with the oil in a large saucepan over medium-low heat. Cook onion, ginger and carrot, stirring, for 10 minutes. Add stock and 3 cups (750ml) water.
2.

Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10 minutes or until carrot softens. Cool slightly, then puree in a blender, in batches, until smooth. Refrigerate until chilled.
3.

To serve, stir in lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges, and rice cakes spread with avocado if desired.