Carrot and Ginger Soup with Millet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 small onion (s)
- 500 g carrot (s)
- 1 piece (s) ginger, the size a thumb
- 200 ml orange juice
- 1 cup millet
- 4 cup vegetable broth
- salt and pepper
- Syrup (agave syrup) or sugar
- oil
Print Recipe
Pin Recipe Instructions
- Cook the millet in the vegetable stock until all the liquid has been absorbed (be careful, the millet tends to burn towards the end, stir well and be careful!).
- Fry the onion in oil in a large saucepan, add a little water and the peeled carrots cut into wide slices. Peel the ginger, cut into thin slices and add, season with a little salt and agave syrup and simmer.
- When the carrots are done, only add about 3/4 of the millet and puree, then add the orange juice and continue pureing. Season to taste with salt and pepper and stir again.
- If the soup is too thin, add more millet. If there is leftover millet, it can be frozen well and used in other soups or as an accompaniment to stir-fried vegetables.
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