Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
boil, add the chicken and cook for 30 mins.
f the butternut squash half, and place cut side down onto
Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring
Heat the onion and ginger in a pan with 6 tbsp of the stock.
When the onion has softened slightly add the carrots and stock.
Simmer for 20 minutes.
Liquidise the soup and season if desired.
Place the soup back in the pan and add the mini pasta shapes.
Simmer for a further 5 minutes.
Add ginger; cook, stirring, 1 min, or until fragrant. Add carrot; cook
Combine ground pork, green onions and cilantro in a medium bowl.
Heat the oil in a saucepan, add the onion and saute for 3-4 mins until translucent. Mix in the carrots and ginger and saute for 2-3 mins. Deglaze the pan with 2 cups of water then cover and simmer for 15-20 mins.
Mix half the mango and the chili into the soup then blend using a blender. Season to taste.
Season the sour cream with salt. Divide the remaining mango between 4 glasses and pour over the soup. Top with sour cream then serve.
Cook carrots in large pot. Puree and set aside.
Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
Stir in pureed carrots, broth and wine.
Bring to a boil and then reduce to medium heat.
Simmer for 45 minutes, stirring occasionally.
Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
Ladle into soup bowls. Serve hot or chilled.
Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
Refrigerate any leftovers.
In a large pot, heat the oil over a medium heat. Add the carrots, onions and ginger. Cover and cook for 10 mins, stirring occasionally, until the onion is tender.
Add the stock, orange peel and orange juice, then bring to a boil. Reduce the heat to low and simmer gently for 20-25 mins. Remove the orange peel.
Using a hand blender, puree the mixture until smooth. Season to taste. Top with orange zest and cilantro sprigs to serve.
Heat the oil in a large saucepan on medium heat. Add the onions and cook for 5 mins, until soft. Add the cumin seeds and stir for 1 min, until fragrant. Stir in the carrot and potato.
Add the stock and bring to a boil. Reduce the heat to low; cover and simmer for 20 mins, until the carrot and potato are tender. Season to taste and set aside to cool slightly.
Using a blender, blend in batches, until smooth. Return the soup to the pan and reheat on low heat. Serve the soup sprinkled with additional cumin seeds, if desired.
Heat the oil in a saucepan, add the potato, carrot and leek and saute for 3-4 mins. Add the stock, bring to a boil and simmer for 12-15 min.
Remove 1/3 of the vegetables from the soup and set aside. Puree the soup using an immersion blender then mix in the cream and season. Keep warm.
Heat a non-stick frying pan, add the bacon and cook for 5-6 mins until crisp. Remove the bacon from the pan and chop. Divide the soup between 4 bowls and add the reserved vegetables. Garnish with bacon and serve.
Take some cooking twine and tie the rosemary sprigs
In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.
Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.
Transfer the soup to a food processor or blender and puree until smooth. Garnish with a dollop of yogurt or sour cream.
Push the carrot, celery, apple and ginger through a juice extractor into a glass.
Stir in 2 tbsp water and lemon juice and serve.
he ingredients in a bowl and mix with hands to combine
Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.
Saute onion, ginger root and garlic in cooking oil in soup pot over low heat until soft.
Add stock, wine and carrots and simmer until carrots are very tender, about 40 minutes.
Cool. Puree solids in food processor until very smooth.
Return to pot and add cooking liquid until desired consistency is reached. Season with curry powder, salt and pepper to taste.
Serve hot or cold with chopped parsley garnish.
edium-high heat. Add ginger and garlic; cook and stir until fragrant, about
Heat the oil in a saucepan.
Add the carrots, cinnamon and ginger and stir for a few minutes.
Pour in the water and bring to the boil.
Reduce the heat and simmer for about 15 minutes until the carrots are cooked.
In the meantime, toast the cumin seeds in a saucepan until dark and grind to a powder in a mortar; set aside.
Liquidize the carrot mixture in a blender until smooth.
Add the orange juice, sugar, ground cumin and salt to taste. Reheat and serve immediately.