About this recipe:This is a nice light soup that is best served with warm bread and a fresh salad.
1 tablespoon butter
125g diced carrots
50g chopped onion
1/2 teaspoon grated fresh root ginger
50g cubed potatoes
500ml vegetable stock
2 1/2 tablespoons chopped fresh dill
60ml double cream
salt and pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and stock, then bring to the boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Reserve excess stock for another use. Return vegetable puree to pan.
Stir cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.