Serves 2 reasonably generously as long as you have plenty of bread to go with it
Ingredients
- 360g carrots, peeled and finely chopped
- 80g onions, finely chopped
- 15g root ginger, peeled and chopped
- 280ml chicken stock
- 175ml water
- 150ml whipping cream
- Juice of 1/2 lime
- Salt and coarsely ground black pepper
Tip: Root ginger is freshest when its skin is smooth, silky and a light cream colour. To make it easier to peel, try and buy a piece that doesn’t have too many knobbly bits.
Method
- Heat the pan and add a little vegetable oil. Add 260g of the carrots, the onions and ginger and cook for 5 minutes.
- Pour on stock and water and cook for 10 minutes.
- Puree soup with hand blender. Add remaining 100g carrots.
- Stir in cream, lime juice and cook for 5 minutes.
- Season with salt and pepper.
To make your soup extra special
Adding a dollop of creme fraiche or Greek yogurt makes this soup more indulgent, whilst adding a slight sharpness to the well rounded flavours. Always add the freshly cut chives at the last moment before serving so they retain their fresh flavour and texture.