Carrot and Ginger Soup

Ingredients

• 1 tbsp Olive oil
• 1 large Onion, chopped
• 600 g (1 lb 5 oz) Carrots, peeled and sliced
• 1 thumb-sized piece Fresh ginger, peeled and finely grated
• 2 Garlic cloves, chopped
• 900 ml (3¾ cups) Vegetable stock
• 1 tbsp Lemon juice
• Salt and black pepper
• Plain yoghurt, optional, to serve

You’ll need: Large pot, Stick blender or jug blender

Method

1. 1

   Soften the onion. Warm the oil in a large pot over medium heat. Cook the onion with a pinch of salt for about 8 minutes, stirring now and then, until soft and translucent.

2. 2

   Add the aromatics. Stir in the ginger and garlic and cook for 1 minute until fragrant.

3. 3

   Simmer. Add the carrots and stock. Bring to the boil, then lower the heat, cover and simmer for 20 to 25 minutes, until the carrots are very soft when pressed with a spoon.

4. 4

   Blend. Blend until smooth with a stick blender. If using a jug blender, let the soup cool for a few minutes first, fill the jug no more than half full and hold the lid down with a cloth, as hot liquid expands.

5. 5

   Finish. Stir in the lemon juice, then taste and season with salt and pepper. Add a little hot water if it is thicker than you like. Serve with a spoonful of yoghurt if you want.