Carrot and Ginger Soup
Ingredients
| 4 slices of bread, crusts removed | ||
| 1 tsp yeast | ||
| 2 tsp olive oil | ||
| 1 onion, chopped | ||
| 1 garlic clove, chopped | ||
| 1/2 tsp ground ginger | ||
| 2 and 1/2 cups carrots, peeled and chopped | ||
| 4 cups vegetable stock | ||
| 1 inch piece fresh ginger, grated | ||
| Kosher salt and cracked black pepper to taste | ||
| 1 tbs fresh lemon juice | ||
| Chives and lemon juice for garnish |
- Preheat the oven to 350 degrees.
- Coarsely chop the bread.
- Dissolve the yeast in 2 tbs of warm water and mix with the bread.
- Spread the bread cubes over a lightly greased baking sheet and cook for 20 minutes, turning halfway through.
- Remove from the oven and set aside.
- Heat the olive oil in a large sauce pan, then gently cook the garlic and onion for 3-4 minutes.
- Stir in the ground ginger and cook for 1 minute.
- Add the chopped carrots, then stir in the stock and the fresh ginger. Simmer for 15 minutes.
- Remove from the heat and let cool.
- Add the soup to a food processor or blender and puree until smooth.
- Season with salt and pepper, then stir in the lemon juice.
- Garnish with chives and lemon zest.
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