Baking with Burns: How to make winter carrot and ginger soup

Lisa has a delicious dish for you to try that will help keep you warm this winter and is perfect in the run-up to Christmas...

I always make the soup on Christmas Day.

In the past I have made everything from winter veg to potato and leek, but one which sticks in the mind is this lovely warming carrot and ginger soup.

This spicy starter went down well a few years ago, so I am going to give it a go again.

It was the ideal accompaniment to the main meal, and was enjoyed by everyone around the Christmas dinner table.

Soups are easy to make and can be used as a starter to a meal or as a meal in itself when served with crusty bread.

This soup can also be served chilled in summer or warm in winter, making it an ideal versatile dish.

So go on, give this soup a try, it’s delicious!

Ingredients

Serves 6-8

Two oz of butter

Two onions, peeled and chopped

2lbs of carrots, peeled and sliced

16oz of potatoes, peeled and cut into half an inch chunks

Two tsps ground ginger

Three pints vegetable stock 

Ground black pepper

Method

1. Heat the butter in a heavy based saucepan (or a wok) and fry the onion for five minutes over a low heat until slightly softened.

2. Add the carrots, potatoes and ginger. Cover and cook for around 15 minutes, stirring now and again.

3. Add the stock and bring steadily to the boil. Reduce the heat, cover and simmer until the vegetables are tender, around 15 to 20 minutes.

4. Turn off the heat and either process the carrot mixture in a blender or use a handheld stick blender to puree the mixture. Add a bit more water if the mixture needs thinning.

5. Add the pepper to taste and serve warm.