Carrot and ginger soup
1 whole, (trimmed, washed, coarsely chopped)
1 tbs, (finely grated)
2 clove(s), (crushed)
3 large, (finely chopped)
orange sweet potato (kumara)
200 g, (kumara, peeled, chopped)
4 cup(s), (1L)
1 tbs, (purchased)
- Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 3–5 minutes or until softened. Add the ginger and garlic and cook, stirring, for 1 minute.
- Add the carrots, potato and stock and bring to the boil. Reduce heat, cover and simmer for 15–20 minutes or until the vegetables are softened.
- Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Season with salt and freshly ground black pepper.
- Combine basil paste and lemon juice in a small bowl. Serve soup drizzled with the basil mixture.