Carrot & Ginger A spicier twist on carrot & coriander

Servings: 4

Prep Time: 10 minutes

Cook Time: 35 minutes


1 tbsp olive oil

1 sml onion - diced

8 medium carrots - diced

1 teaspoon ginger - pureed

500ml chicken stock

salt and pepper


Heat the olive oil up in a pan, add the onion and cook gently for 5 mins without colouring. Add the carrots, ginger and stock. Bring to the boil, cover and simmer for 20 mins until the carrots are soft.

Blend until smooth. Return to the pan and season to taste.

Add a little water to thin the consistency or, for a richer taste stir in a dollop of cream.