Easy recipe Carrot And Ginger Soup Recipe

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five medium (about one hundred and fiftyg each) carrots, peeled, coarsely chopped one brown onion, halved, coarsely chopped five hundredml (about two cups) hot water (Recipes by ingridients water) about two x fourteeng pkts vegetable concentrated liquid stock (MasterFoods brand) one/about two teaspoon ground ginger one hundred and twenty-fiveml (one/about two cup) thickened cream (Recipes by ingridients cream) about two garlic (Recipes by ingridients garlic) cloves, crushed one tablespoon olive oil (Recipes by ingridients olive oil) one/about two baguette (French breadstick), cut into about twocm thick slices Freshly ground black pepperStep one Preheat oven to one hundred and eightyC. Combine the, carrot (Recipes by ingridients carrot) onion,, water (Recipes by ingridients water) stock and ginger in a saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for about ten-about twelve minutes or until carrot (Recipes by ingridients carrot) is tender. Carrot And Ginger Soup Recipe. Set aside for five minutes to cool slightly. Step about two Pour the carrot (Recipes by ingridients carrot) mixture into the jug of a blender and blend until smooth. Carrot And Ginger Soup Recipe. Return to the saucepan. Add the cream (Recipes by ingridients cream) and stir over low heat for about two-three minutes or until heated through. Step three Meanwhile, combine garlic (Recipes by ingridients garlic) and oil in a bowl. Carrot And Ginger Soup Recipe. Brush bread (Recipes by ingridients bread) (Recipes by ingridients bread) with oil mixture. Wrap in foil and bake in oven for five-eight minutes. Step about four Pour soup in bowls and season with pepper. Serve with. bread (Recipes by ingridients bread) (Recipes by ingridients bread) .