Ingredients

• 1 tsp rapeseed oil
• 1 small onion (75g/2½oz peeled weight)
• finely chopped
• 1 garlic clove
• finely chopped
• 20g/¾oz fresh root ginger
• peeled and finely chopped
• 200g/7oz carrots
• roughly chopped
• 300ml/10fl oz vegetable stock
• freshly ground black pepper
• 1 spring onion
• finely chopped
• to serve

Directions

• Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic
• ginger and carrots and cook for 5 minutes
• stirring occasionally.
• Add the stock and season with pepper to taste. Bring to the boil
• then reduce the heat
• cover and simmer for 20 minutes
• or until the carrots are soft.
• Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently.
• To serve
• pour the soup into a warm serving bowl and garnish with the spring onions.