Carrot and Ginger Soup with Gremolata

A tangy and light soup that is perfect at any time of year. It works well as entree as well as a light main.

serves 4

What you need

For the soup

10 carrots, roughly chopped

5 cm piece of ginger, finely grated

1.5 litres chicken stock 

1 onions, finely diced

2 bay leaves

For the gremolata

Bunch of parsley

Bulb of garlic

Teaspoon of salt

Zest and juice of 2 lemons

1/4 cup of olive oil plus more for jarring

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What to do

For the soup

Place everything into a large saucepan and cook until the carrots are soft. Then take off the heat, remove the bay leaves and using a bar mix, blend until smooth. 

for the gremolata

Place everything into a food processor and blend until the garlic and parsley are finely chopped. Place into a sterilised jar and top with olive oil so that the top is fully covered. 

Serve with crisp bread and extra lemon.

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