Carrot and Ginger Quinoa Soup

This gently warming soup is perfect to take to work on a cold, wintery day.

I have now discovered that I make a lot of different but ORANGE soups … as if I am trying to bring some sunshine into a winters day!!

This recipe can be adapted .. add some chilli for a little spice or more ginger for a stronger taste. If you need some addition protein double the amount of quinoa and add enough water to get the consistency you like.

Serves 4

1 onion, finely chopped

1 tbsp olive oil

700 grams carrots, peeled and sliced

1 tsp fresh ginger, grated (or dried if you don’t have - I keep grated ginger in my freezer so that it is always at hand)

1l vegetable stock

25 grams quinoa

salt and freshly ground black pepper

Heat oil in a large saucepan.

Sautee the onion until soften.

Add the carrots, ginger and quinoa - cooking for about ten minutes until the vegetables are soft but not brown.

Add vegetable stock and simmer for fifteen minutes, or until the vegetables are tender.

Remove from heat and blend.

Add more vegetable stock if you prefer a thinner soup.

Season to taste.

I like to add a little crunch back into my soup with some mixed seeds and a drizzle of hemp oil. This adds omega 3 to the meal.