Ingredient:
3 large carrots
1 tbsp grated ginger
1 tsp turmeric
a pinch of cayenne pepper, plus extra to serve
20g wholemeal bread
1 tbsp soured cream, plus extra to serve
200ml vegetable stock
Method:
Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.
3 large carrots
1 tbsp grated ginger
1 tsp turmeric
a pinch of cayenne pepper, plus extra to serve
20g wholemeal bread
1 tbsp soured cream, plus extra to serve
200ml vegetable stock
Method:
Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.
