Sunshine Soup
Carrot & Ginger
Watch Clodagh make this on ITV This Morning here
Serves 4
INGREDIENTS:
2 tbsp olive oil
1 onion, peeled and roughly chopped
2 cloves of garlic, crushed
1 potato, peeled and roughly chopped
2 inches of fresh ginger, peeled and grated
3 large carrots, peeled and roughly chopped
1 litre of chicken or vegetable stock
Sea salt and freshly ground black pepper
Almond parsley pesto
100g fresh flat leaf parsley
50g almonds, toasted
50g Parmesan cheese, freshly grated
150ml extra virgin olive oil
Sea salt and freshly ground black pepper
METHOD:
1. Warm the olive oil in a saucepan over a low heat. Next stir in the onion, garlic, potato, ginger and carrots. Season with sea salt and freshly ground black pepper. Cover and cook for 10 minutes, stirring occasionally until the carrots are tender.
2. Remove the lid and pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 15 minutes.
3. Pour the soup into a food processor and blend to a smooth consistency.
4. For the pesto - Whizz together, so that the pesto is chunky and not too blended.
5. Serve the soup with the almond and parsley pesto on top.
recipe from
Clodagh’s Weeknight Kitchen
