Carrot Soup

For 4 people. Preparation time: 15 min. Cooking time: 50 min.

Ingredients

• 400 g (1 lb) carrots
• 50 g (2 oz) onion
• 100g (4 oz) leek
• 50g (2 oz) fresh ginger
• 1 fat clove of garlic
• 50 g (2 oz) butter
• 1 litre (2 pints) of vegetable stock
• Bay leaf
• Salt & pepper
• To Serve
• Crème fraiche
• Crusty bread

Method

1. Gently cook without colouring the sliced vegetables, ginger and garlic in the butter with a lid on the pan.
2. Gradually add the stock and bring to the boil, stirring continuously.
3. Add the bay leaf and season. Simmer for 45 - 60 minutes. Remove the bay leaf and liquidise.
4. Return to a clean pan, re-boil, correct the seasoning and consistency.
5. To serve add a generous dollop of crème fraiche to the soup and serve with crusty bread.

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