1 large onion, diced
350 g carrots, peeled and sliced thin,
plus 1 carrot, finely diced
1 potato, peeled and diced
2 tsp fresh ginger, grated
3 cups water
1 tbsp honey
1 third cup evaporated skim milk
salt and white pepper, to taste
chopped parsley to garnish
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- Sautée the onion, add the sliced carrots, potato and ginger, and cook, stirring occasionally, until carrots are tender (about 10 minutes).
- Add water, reduce heat and simmer 10 minutes.
- Pour the vegetable stock into the pan, add the thyme and bring to the boil Then reduce the heat, cover and cook for 10 minutes.
- In a food processor or blender, purée soup in batches until smooth.
- Return soup to head, add diced carrot, honey, evaporated skim milk and salt and pepper. Simmer until carrots are tender, about 10 minutes.
- Garnish with chopped parsley.
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