Sandra Butler - UK Chef - You can also do this recipe with beetroot.
Author: Sandra Butler
Serves: 4 servings
1 teaspoon olive oil
1 medium onion, peeled & chopped
2 garlic cloves, peeled & crushed
1 level tsp mustard powder
2.5cm piece fresh ginger, peeled & grated
freshly ground black pepper
pinch of salt
1 litre vegetable or chicken stock
6 medium carrots, peeled & chopped
2 tablespoons parsley, roughly chopped
natural soy yoghurt to serve
Heat the olive oil in a large saucepan and soften the onion and garlic with the mustard powder, ginger, pepper and salt, adding 2 or 3 tablespoons stock after a minute or so. After another 2 -3 minutes, add the carrots, stirring well.
Pour in the rest of the stock, bring to the boil, then cover and leave to simmer for 40 minutes.
When it is ready, whiz the soup until smooth in a blender, or using a hand-held stick blender in the pan.
Stir in the chopped parsley, saving a little for garnish and reheat the soup gently if you need to.
When serving, swirl a spoonful of yoghurt through each portion.