Roast Carrot & Ginger Soup
370g – serves 1
Serving suggestion: Serve with a few slices of crusty bread, rye would be great, with lashings of butter.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish is hot. Be careful not to boil.
2 in stock
This farmhouse carrot soup is ultra creamy (but cream-less) and full of rich, roasted carrot flavour, with a hint of ginger, the best carrot soup you’ll ever have. Perfect for chilly nights with some chunky rye bread.