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Carrot & Ginger Soup
Ingredients
- 900 g/ 2 pounds carrots, peeled and sliced
- 2 small potatoes, peeled and sliced
- 1 large onion, sliced
- 1 stick of fresh ginger root (about the size of a finger), peeled and grated
- 1 teaspoon ground turmeric/curcuma
- A pinch of nutmeg
- 2 tablespoons extra-virgin olive oil
- 1.3 litres/ 5 & 1/2 cups chicken or vegetable stock
- A few sprigs of chives, chopped finely
- 120 ml/ 1/2 cup cream
- Sea-salt and freshly ground black pepper
Directions
Directions aren't available for this recipe.
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