Spicy Carrot and Ginger Soup

Vibrant and spicy, just what's needed when there's a chill in the air.
This soup couldn't be more simple and its so warming and delicious and will help fortify your immune system against any winter sniffles.

Ingredients (very few!)

5/6 medium to large carrots (chopped)
1 onion (chopped)
1 or 2 sticks of celery (chopped)
Piece of fresh ginger about 5/6 cm long (chopped)
OR ginger in a jar, 2 teaspoons.
Either chicken or vegetable stock (or a stock cube plus water)
Small amount of veg oil for sautéing
Salt and pepper to taste

Serves around 4 generously (really depends on the size of your carrots!)

Warm the oil in a large, deep pan and add the onion and celery.
Allow to sweat for a few minutes, maybe ten, stirring occasionally to avoid any browning.
Its important to go easy at this stage and allow the natural sugars in the onion to be released.
Next add the ginger and carrots and give it a stir.
Add salt and pepper (go easy on any salt until you add the stock and then check again)
Add stock (or stock cube and water).
Allow to come to the boil and then reduce the heat and simmer until the carrots are tender, around 15/20 minutes.
If you have a blender then the time to put it to some use would be about now, alternatively you can mash it all up with a potato masher if your kitchen equipment doesn't stretch that far.

Delicious and ready to serve, the photo is with a little sliced spring (salad) onion as garnish.

Brilliant source of beta carotene (vitamin A) and fibre.