- serves 4 people
- preparation 15 minutes
- cooking 55 minutes
- difficulty Easy level
Ingredients
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 800 g carrots, roughly chopped
- ¼ bulb celeriac, roughly chopped, plus extra finely chopped to garnish
- 2 granny smith apples, peeled and chopped, plus extra finely chopped to garnish
- 2 cm piece fresh ginger, grated or chopped
- 1.5 L water or vegetable stock
- Sour cream, to serve
Instructions
- Heat the oil in large heavy base pot and add the onion. Cook for the 4 minutes before adding the carrots, celeriac, apple and ginger. Cook for a further 3-4 minutes and then add the liquid.
- Season with a pinch of salt and cook for 45 minutes or until all of the vegetables are cooked through.
- Blitz the soup with a hand blender until smooth. Serve a dollop of sour cream. Garnish with apple and celeriac pieces.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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