About this recipe:The perfect soup for a winter's day! It's simple and delicious. Carrots are simmered with onions, ginger, vegetable stock and single cream. Serve with crusty bread, for a substantial lunch or dinner.
2 tablespoons rapeseed oil
1 medium onion, chopped
900g carrots, cut into medium dice
2 teaspoons ground ginger
1 litre vegetable stock
500ml single cream
salt and pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger and vegetable stock; simmer for 20 minutes or until carrots are tender. Remove from heat and allow to cool slightly.
Transfer to a liquidiser or food processor and blend until smooth. Return to soup pot, add single cream and heat until warmed through. Season with salt and pepper and serve.