CARROT AND GINGER SOUP

Just saying this is an amazing soup and we will preparing this in class next week . I am even going fancy and prepare croutons ... Preheat your oven to 180 deg C Spread the 4 slices of bread with vegemite . Slice the vegemite coated bread into 16 squares . Place the bread pieces on an oven tray covered with baking paperand bake for 20 minutes , turning at 10 minutes . Remove from the oven and set aside . Now peel and slice 1 onion and place in an oiled pan with 1 tbs of minced garlic and 1 dsp of minced ginger , stir over heat till aromatic . Add 450 gm of grated crrots , now add 1 litre of vegetable stock and simmer gently for 20 minutes or until the carrots are tender . Now remove from heat and a process with a stick blender until smooth , stir in 1 tbs of lemon juice , garnish with croutons ,grated lemon rind and chopped chives . Come on join us ...