Velvety Carrot and Ginger Soup Recipe

1 large onion, finely diced

3 medium sized carrots, chopped into 1cm rounds

piece of ginger root approx. two inches long, finely chopped

1 vegetable stock cube

1/2 pint of semi-skimmed milk

100ml single cream

black pepper

2 tablespoons olive oil

50g butter

2 teaspoons creme fraiche (optional)

1. Heat the butter and olive oil in a heavy bottomed pan. Then add the finely diced onion and cook over a low heat until soft and lightly golden.

2. Next add the carrot and ginger root to the pan. Cover the pan and sweat the vegetables over a low heat for 15 minutes.

3. Dissolve the stock cube in 1 pint of boiling water and add to the vegetables. Simmer the soup mixture for a further 15 minutes.

4. Add the milk and cream and heat through for another 5 minutes. Take care not to let the milk come to the boil.

5. Using a hand blender, puree the soup mixture until very smooth. Pour into two bowls, add a teaspoon of creme fraiche to each bowl (optional), and garnish with a good grind of black pepper. Serve piping hot with tasty buttered bread.