Ingredients
- 1 onion, peeled and chopped
- 15g/0.5oz butter
- 700g/1.5lbs carrots, scraped and sliced
- 2 tsp of fresh, grated ginger
- salt
- fresh ground pepper
- 900mL/1.5 pints vegetable stock
Directions
Fry onion in butter in large saucepan, covered for 5 mins until soft, do not brown. Add carrots, ginger and pinch of salt and fry for 10 mins, stirring regularly. Add stock and bring to boil. Simmer for 15 minutes or until the carrots are tender. Puree in a blender or food processor. Return to pan and re-heat. Serve in warmed bowls with a spoonful of cream and garnish with a sprig of parsley.
Flavor Options – instead of ginger you can use:
- carrot, apple and ginger – add 450g/1lb of apples and add 1 litre/1 3/4 pints water extra.
- carrot and orange – add the grated rind and juice of an orange towards the end of cooking, garnish with a pared orange rind.
- carrot and coriander – add 1 tbls of coarsely crushed coriander seeds or better still add a good handful of chopped, fresh coriander after pureeing.
Recipe from Joanne H.