Ingredients

• 4 tablespoons polyunsaturated margarine
• 2 onions, chopped
• 2 tablespoons fresh ginger, grated
• 2 cloves garlic, minced
• 1.5 litres salt reduced vegetable stock
• 2 kg carrots, peeled and chopped
• 4 tablespoons fresh mint, chopped
• Reduced fat yoghurt or sour cream to serve

Method

1. Heat margarine in a large heavy-based saucepan. Sauté onion, ginger, garlic and carrot over medium heat for 5-10 minutes, or until the onion has softened
2. Add stock, bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the carrot is tender
3. Process the soup in batches in a blender or food processor until smooth (or blend in the pot using a hand held blender to save on washing!). Return to the saucepan and add a little more stock or water to thin the soup to your preferred consistency
4. Stir through mint, reheat and serve.

Nutrition information panel