Carrot and Ginger Soup
Very low in calories and a great taste with the star anise, cinnamon, cumin and ginger.
Servings: 2 people
Equipment
- Saucepan
Ingredients
- 100 grams Carrots peeled and grated
- 5 grams Ginger peeled and grated
- 1 small Onions - Brown diced
- 5 ml Cold Pressed Olive Oil Extra Virgin
- 1 Star Anise
- 0.5 Cinnamon stick
- 600 ml Vegetable stock
- Cumin seeds
- Fresh Coriander
Instructions
- Heat the oil in a large saucepan and add the onions, star anise and ginger, stir until onions are starting to brown.
- Add stock, carrots, and cinnamon stick, and simmer for 15 - 20 minutes.
- Remove star anise and cinnamon stick, and blend.
- Serve with a scatter of cumin seeds and fresh coriander leaves.
