Winter warmer

By Jan Cheshire
 
WITH all this cold weather, it’s definitely time  for a tasty bowl of spicy carrot and ginger soup.

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CARROT & GINGER SOUP
 
Ingredients

• 1 tablespoon of olive oil
• 6 medium carrots, peeled and chopped
• 1 leek halved lengthways; white skin part only, thinly sliced
• A 4cm piece of ginger finely grated (you can find real ginger at any supermarket)
• 2 cups of salt-reduced chicken stock
• 2 cups of water
• A light sour cream and some dill to serve

 
Method

1. Heat the oil in a large saucepan over medium heat.  Add the leek, carrots and grated ginger. Cook uncovered for 8 minutes or until vegetables start to soften
2. Add the stock and water.  Cover and bring to the boil.  Reduce the heat to medium low.  Simmer, covered for 20 minutes or until carrots are very tender.
3. Season with salt & pepper. 
4. Ladle the soup into bowls, top with the sour cream and chopped dill.
5. Serve with bread rolls or toast.

      
Enjoy!