Carrot and Ginger Soup
- Add a little olive oil to your pan.
- Then add a chopped onion and a vegetable stock cube and stew for a few minutes.
- Add half a kilo of peeled and chopped carrots, and 2 tablespoons of chopped fresh ginger, and season with some salt and freshly ground pepper.
- Stir for a few minutes, then add enough water to cover the vegetables.
- Leave to simmer until the carrots soften.
- When it’s ready, use your blender to create a smooth, creamy texture.
- You can add a little cooking cream if you like.
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