Short
Arnold
Lara MFragrant Carrot and Ginger Soup
July 11th 2007 07:20
Ingredients:
2 Packets Vermicelli or Rice Noodle Soup
4 Small Carrot
1 Cup Roughly Chopped Pumpkin
5 Small Potatoes
1 Inch of Ginger
1 Can Conconut Milk
1 Tablespoon Curry Paste
Juice of 1 Lemon
1 Small Handful of Chives
1 Tablespoon Paprika
Method:
Bring a pot of water to the boil and add the carrots, potato and pumkin, all roughly chopped. Grate the ginger and add to the pot. Boil until soft and drain off ¼ of the water. Turn the heat down to medium and add the coconut milk, curry paste, noodles and lemon juice, stirring gently. Remove from heat and garnish with paprika and fresh chives.
2 Packets Vermicelli or Rice Noodle Soup
4 Small Carrot
1 Cup Roughly Chopped Pumpkin
5 Small Potatoes
1 Inch of Ginger
1 Can Conconut Milk
1 Tablespoon Curry Paste
Juice of 1 Lemon
1 Small Handful of Chives
1 Tablespoon Paprika
Method:
Bring a pot of water to the boil and add the carrots, potato and pumkin, all roughly chopped. Grate the ginger and add to the pot. Boil until soft and drain off ¼ of the water. Turn the heat down to medium and add the coconut milk, curry paste, noodles and lemon juice, stirring gently. Remove from heat and garnish with paprika and fresh chives.
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