Monday

SOUP - HEALTHY GINGERY CARROT

1/2 KG CARROTS PEELED AND SLICED
1 ONION CHOPPED
1 CLOVE GARLIC PEELED
2 CUPS VEGETABLE/CHICKEN STOCK
1 PC ROOT GINGER CHOPPED FINE
1 TBSP LEMON JUICE
SALT & PEPPER TO TASTE
1 TSP OLIVE OIL
HEAT THE OLIVE OIL IN A SAUCEPAN AND SAUTE THE ONION AND GARLIC IN IT. ADD THE GINGER NEXT AND SAUTE FOR ANOTHER MINUTE. ADD THE CARROTS AND STOCK AND ALLOW TO COOK ON LOW HEAT FOR 15/20 MINUTES. ALLOW TO COOL AND AND BLEND TILL SMOOTH. ADD THE SEASONINGS. GARNISH WITH LEMON ZEST AND TOASTED CROUTONS AND SERVE.

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