Carrot Soup Recipe

Ingredients

5cm piece fresh ginger, peeled and chopped
500g carrots, chopped
1 red onion chopped
500ml water
2 tablespoons vegetable stock
200ml milk
1.5 teaspoons ground black pepper
15ml Extra Virgin Olive Oil
Optional: 600g raw Chicken breast
Fresh Parsley or coriander to garnish

Preparation

Place ginger, carrots and onions into large saucepan
Add water, stock and pepper
Bring to boil and simmer for 15 minutes
Blend until mixture smooth
Add oil and blend for a further 5 secs
Steam or grill chicken first, then cut into thin slices (or shredded) and add to soup

Nutritional Information

(Without chicken)
Energy: 376kj
CHO: 13g
Fat: 4g
Ptn = 2g

(With chicken)
Energy: 836kj
CHO: 13g
Fat: 5g
Ptn = 25g