Ingredients
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 8 medium to large carrots, sliced
- 4cm chunk of fresh ginger, finely sliced or grated
- 1 stick of lemon grass, pounded with the handle of a knife
- 500ml Freja Chicken Bone Broth
- 300ml water
- Seasoning
Method
- Heat the oil in a large, heavy bottomed frying pan and add the onions. Sweat for about 10 minutes until translucent.
- Add the carrots, ginger and lemongrass to the pan and stir. Sate on a gentle heat for another 10 minutes.
- Pour in the Freja chicken broth and water and bring to a boil.
- Reduce the heat and simmer for about 15 minutes, or until the carrots are cooked.
- Whizz the soup directly in the pan with a hand held blender or transfer to a blender and blend until smooth.
- Season to taste and serve.
