Cream of ginger and carrot soup 

Makes approximately six portions.

Ingredients:

1 tablespoon olive oil

1 tablespoon (approximately 25g / 1oz) finely chopped fresh ginger

1 garlic clove, crushed

1 large onion, chopped

1kg / 2.2lb roughly chopped carrots

800ml / 1 ½ pts vegetable stock

150ml / ¼ pt milk

150ml / ¼ pt double cream

Freshly ground black pepper

Method:

Heat the oil and gently cook the ginger, garlic and onion for 5-10 minutes.

Add the carrots and stock.

Bring to the boil and simmer for approximately 20 minutes or until the carrots are tender.

Puree the soup in a liquidiser.

Allow to cool slightly, then slowly add the milk and cream.

Season to taste with ground black pepper.

Sit down. Glug down. Warm up.

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