Ingredients
- 150 g carrot
- 40 g onion
- 5 g fresh ginger
- 3 g garlic
- 5 g olive oil (1 tsp)
- 200 ml vegetable stock or water
- black pepper to taste
- salt to taste
- 1 tsp lemon juice
Preparation
- Heat oil; soften chopped onion, garlic and ginger.
- Add sliced carrot; cook 2–3 minutes.
- Pour in stock or water; simmer until carrots are tender.
- Blend smooth; season with salt and pepper.
- Stir in lemon juice.
- Serve hot as one portion.