This vibrant carrot and ginger soup with Marmite croutons is a warming mixture of sweet and salty flavours. It makes a great lunch or healthy light dinner. The leftovers are great the next day too!
Make the croutons first. Dissolves the yeast extract in about 2 tablespoon hot water. Cut the bread into squares. Drizzle the liquid over the bread. Put the croutons on an oiled baking tray and bake for 15-20 minutes until crisp and slightly browned.
Put a little oil in a saucepan and cook the onions, garlic and root ginger until they are soft.
Then add the ground ginger. Stir for a minute and then add the carrots and the stock. Bring to the boil then lower to a simmer for about 15 -20 minutes.
Blend the soup until smooth and then stir in the lemon juice. Season with black pepper and a little salt if necessary.
Notes
Nutritional information is approximate and a guideline only.