Ingredients Jump to Instructions ↓

  1. 3 tablespoons of butter

  2. Pinch of salt

  3. 1 lb. carrots, chopped

  4. 1 medium onion, chopped

  5. 1 stalk of celery, peeled and chopped

  6. 1 teaspoon ginger, grated

  7. 5 cups chicken broth or stock

  8. Zest and juice of half a lime

Instructions Jump to Ingredients ↑

  1. Heat butter in a large pan over a moderate heat. Add the onions, carrots, celery and salt. Reduce heat and sauté until the vegetables are soft. Add ginger and cook for another two minutes. Pour in the broth, reduce heat to low and bring to the boil. Purée the soup using a blender. Stir in the lime zest and juice. Chill and serve in individual bowls.


Send feedback