Carrot and ginger soup with cornbread Recipe
Ingredients
1 tbsp Coles Brand pure olive oil
1kg carrots, peeled, chopped
2 potatoes, peeled, chopped
2 tbsp grated ginger
2 tsp ground cumin
1/3 cup Coles Brand lite sour cream, to serve
Cornbread Damper
2 cups polenta
3/4 cup rice flour
1/4 cup potato flour
1 tbsp baking powder
75g butter, chilled, diced
420g can Coles Brand corn kernels, drained
1 cup Coles Brand shredded tasty cheese
3/4 cup buttermilk
1 tsp cumin seeds
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Method
Heat oil in a large pan on medium. Cook carrots, potatoes, ginger and cumin, stirring, for 1-2 mins, or until fragrant and well-combined. Add 5 cups water. Bring to boil, then reduce heat to low. Simmer, covered, for 20-30 mins, or until carrot is tender.
Meanwhile, preheat oven to 200C or 180C fan-forced. Line a baking tray with baking paper. Sift polenta, rice flour, potato flour and baking powder into a large bowl. Rub in butter until mixture resembles coarse breadcrumbs. Add corn and cheese and mix to combine. Add buttermilk and gently mix to combine.
Divide mixture into 6 equal pieces. Shape each into a round and place on prepared tray. Slash top of each damper and sprinkle over cumin seeds. Bake for 30-35 mins, or until golden and hollow-sounding when tapped.
Using a hand blender, blend carrot soup until smooth. Ladle into bowls and top with a dollop of sour cream and black pepper. Serve with damper.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yields: 6 servings
GRAB THIS FREE 50 SANDWICHES RECIPES EBOOK AND THEY ARE QUICK & EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO