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Ingredients

10g unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
4cm piece ginger, peeled, grated
6 large carrots (about 600g), halved lengthways, cut into 1cm pieces
3 cups (750ml) Massel chicken style liquid stock
1/4 cup (60ml) lime juice
Coriander sprigs, to serve
Lime wedges, to serve

Method

Step 1 Melt the butter with the oil in a large saucepan over medium-low heat. Cook onion, ginger and carrot, stirring, for 10 minutes. Add stock and 3 cups (750ml) water.
Step 2 Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10 minutes or until carrot softens. Cool slightly, then puree in a blender, in batches, until smooth. Refrigerate until chilled.
Step 3 To serve, stir in lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges, and rice cakes spread with avocado if desired.

Chilled carrot and ginger soup

How to make Chilled carrot and ginger soup

Ingredients

Method