I love a good soup, especially on a cold, wintery day. My carrot and ginger soup is really warming and has a nice little kick from the ginger to put a little zing in your step. Enjoy!
You will need:
500g carrots, peeled and thickly sliced
1 inch size piece of ginger, peeled and roughly chopped or grated
4 shallots, sliced
1 litre hot chicken or vegetable stock
Salt and pepper to taste
Preparation:
- Put a little olive oil or butter (depending on your cholesterol levels!) in a large pot and add the carrots, shallots and ginger. On a low heat, slowly 'pan roast' the vegetables until they are a light brown. This might take about 30 minutes.
- Add the stock and simmer on a low heat until the vegetables are softened. Now place all the ingredients in a blender or use a hand blender and puree so there are no lumps.
- Put back on the stove, season with salt and pepper and simmer for 2 to 3 minutes. Serve with a drizzle of creme fraiche or greek style yoghurt and some crusty bread.
