CARROT AND GINGER SOUP

CARROT AND GINGER SOUP

serves 4

4-5 medium carrots

2 tablespoons minced ginger

3 garlic cloves minced

1 medium onion minced

1,5 litre of chicken stock (or vegetables stock)

100 ml of milk

salt and pepper

   Heat a little bit of vegetable oil in a pot and add the onion, garlic and the ginger. Fry them on low heat until the onion is translucent. Add the sliced carrots and boiling hot stock. Simmer it on low heat, covered for about one hour or until the carrots are very tender.

   When the carrots are cooked take it off from heat, add the milk to the pot and start to puree it with a blender until smooth and creamy, Check for seasoning.

   If you like your soup to be thicker you can take out some of the liquid before blending and add it gradually until desired consistency is achieved.

   Serve it hot with toasted bread.