Recipe from Wallacia Wellness Afternoon

By our Vice-President, Margaret Stepniewski



1 brown onion, finely chopped

5 cm piece ginger, peeled, finely chopped

2 garlic cloves, finely chopped

6 (1 kg) carrots, peeled, chopped

4 cups vegetable stock



Heat saucepan over medium heat, once warm add onion, ginger and garlic (Use a little water if sticking). Reduce heat to medium-low. Cook, stirring occasionally, for eight to 10 minutes or until onion is soft. Add carrots, stock and two cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside.

Using a food processor or blender, process soup, in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through.