Carrot and Ginger Soup with Marmite Croutons

Carrot and Ginger Soup with Marmite Croutons

This vibrant carrot and ginger soup with Marmite croutons is a warming mixture of sweet and salty flavours. It makes a great lunch or healthy light dinner. The leftovers are great the next day too!

Course Soup

Cuisine International

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 714kcal

Author Corina Blum

Ingredients

For the Croutons

½ teaspoon yeast extract I used Marmite
4 slices bread

For the Soup

1 tablespoon cooking oil
1 onion finely sliced
1 clove garlic crushed
10 g fresh ginger grated
½ teaspoon ground ginger
450 g carrots peeled and diced
700 ml vegetable stock
Pinch black pepper
½ lemon juiced

Metric - US Customary

Instructions

Preheat the oven to 160C
Make the croutons first. Dissolves the yeast extract in about 2 tablespoon hot water. Cut the bread into squares. Drizzle the liquid over the bread. Put the croutons on an oiled baking tray and bake for 15-20 minutes until crisp and slightly browned.
Put a little oil in a saucepan and cook the onions, garlic and root ginger until they are soft.
Then add the ground ginger. Stir for a minute and then add the carrots and the stock. Bring to the boil then lower to a simmer for about 15 -20 minutes.
Blend the soup until smooth and then stir in the lemon juice. Season with black pepper and a little salt if necessary.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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