Carrot, bean and ginger soup recipe
Updated | By Staff Writer
This is the perfect soup for those warm cozy nights. It's vegetarian and a good source of calcium, folic acid and vitamin C too. Watch our 'how to' guide and stand a chance to win High Tea for Two at the Oyster Box.
This is the perfect soup for those warm cozy nights. It's vegetarian and a good source of calcium, folic acid and vitamin C too. Watch the 'how to' guide below and answer the simple question to stand a chance to win High Tea for Two at the Oyster Box.
This hearty carrot, bean and ginger soup brightens a winter's day but is also perfect in the lighter months. This carrot and ginger soup recipe is packed with healthy, fresh carrots and warming, tingling spices of ginger and a light sprinkling of curry powder which gives it a slight kick.
This soup freezes well, so make a large batch.
The carrots give the soup a lovely sweetness, so children really like it and it’s good for part of the five-a-day fruit and veggie quota. It is quite a filling soup, so you could serve it for lunch or as a snack meal with cheese and fruit afterwards.
HEARTY WINTER CARROT, BEAN AND GINGER SOUP
Ingredients:
3tbsp olive oil
2tspn of crushed ginger
½ tspn crushed garlic paste
1tspn medium strength curry powder
Grated rind of 1 lime
1 small onion finely sliced
1 medium potato peeled and cubed
4 large carrots peeled and cubed
3 sprigs of fresh thyme, leaves removed and roughly chopped
1lt vegetable stock
500ml skimmed milk
120grs cannellini beans
120grs chick peas
120grs red kidney beans
Maldon Sea Salt and Crushed Black pepper
Method:
Heat the olive oil in a saucepan and add the onions, carrots and potato. Cook for several minutes, stirring from time to time. Do not brown the vegetables. Then add the garlic, ginger and curry powder and cook for a further minute. Add the stock, lime rind and thyme to the pan, half cover the pan with its lid, and simmer gently for 20 minutes until the carrots are tender. Remove the thyme before combining the beans and skim milk and allow to cook for a further five minutes. Cool slightly and then liquidize the soup until smooth. Taste and season with Maldon sea salt and crushed black pepper. Reheat to serve.
Question to win: What type of beans does Chef Kevin put into the soup first?
SMS Cooking and your name with the answer to 33116 (Sms cost R1-50, T's & C’s apply). Winners will be announced next week.
Show's Stories
-
The Big Walk Anthem: Help us find the soundtrack for ECR!
We’ve got some exciting news! In the lead-up to the 2025 Big Walk, we’re...
Stacey & J Sbu 2 days, 7 hours ago -
Things you need in your hand/man bag
Stacey Norman’s guide to bag essentials. From tissues to tech, here’s wh...
Stacey & J Sbu 2 days, 7 hours ago