Sunny Carrot & Ginger Soup

Serves 4 

INGREDIENTS: 

50g butter

4 carrots, peeled and roughly chopped

1 clove of garlic, crushed

2 inches of fresh ginger, peeled and grated

1 onion, peeled and roughly chopped

1 potato, peeled and roughly chopped

1 litre of chicken or vegetable stock

1. Melt the butter in a saucepan over a low heat. Once the butter has melted stir in the onion, garlic, potato, ginger and carrots. Season with sea salt and freshly ground black pepper. Cover and cook for 10 minutes, stirring occasionally until the carrots are tender.

2. Remove the lid and pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 15 minutes.

3. Pour the soup into a food processor and blend to a smooth consistency.

4. To serve, pour the soup into bowls.

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