Recipe from Wallacia Wellness Afternoon

By our Vice-President, Margaret Stepniewski



2 tbsp olive oil

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 oil in a saucepan over medium heat. Add onion, ginger and garlic. 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.



(Healthy pantry staples are available via here (affiliate link)