Carrot Ginger Soup with Parsley

Lunch

80kcal
Easy
Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 5 mins
Cooking time: 20 mins
Family friendly

Nutritional value per serving.

Make a batch and freze into portions

Ingredients

9 carrot

950 ml water

2 tbsp olive oil

56 g ginger

1 pinch salt

1 pinch black pepper

15 g chopped parsley

Directions

1. Preheat your oven to 200°C (fan 180°C/gas mark 6). Scatter the diced carrots on a baking sheet and brush them with olive oil. Roast until tender and caramelized, about 20 minutes.
2. Put the carrots into a blender with 950ml of water. Blend until smooth.
3. Place into a large saucepan and bring to a boil and reduce to simmer.
4. Add the ginger and season with salt and pepper. Garnish each serving with some chopped parsley.


Serve and Enjoy.