Split pea, ginger and carrot soup
22/4/2006
Serves 6
Ingredients
| 1 | Onion |
| 2 cloves | Garlic |
| 2 tbsp | Oil |
| 5 cm | Fresh ginger |
| 1 cup | Yellow split peas |
| 3 cups | Carrots |
| 6 cups | Vegetable stock |
| 1 tsp | Iodised salt |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Peel onion and chop finely. Crush garlic, peel and chop finely. Heat oil in a large saucepan. Add onion and garlic. Peel and grate ginger.
- Add to onion mixture. Cook for 1 to 2 minutes, stirring often. Add split peas and carrot and stir in 5 cups of stock. Bring to the boil. Simmer for 40 minutes or until peas are soft. Add salt and pepper. Put ingredients in a blender or food processor and purée. Add remaining cup of stock to make a soup consistency. Reheat before serving.
Wine Match
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