Carrot, Corriander & Ginger soup

Wonderfully refreshing and surprisingly filling, here's my take on a classic carrot and corriander soup. Some of this is a fluke (I now prefer the lumps!) but adding ginger has been my doing for years now. I think it adds a real kick and makes this soup a must have when you're feeling under the weather.



For 6 servings:

This is what you'll need -

1lb carrots, peeled and diced
1.5 litres chicken stock
2 thumb sized pieces of ginger, peeled and grated
Large handful of corriander, chopped roughly
Salt & pepper to taste

This is what you do -

1) Boil carrots until mushy. Drain and mash (our food processor broke so I mashed - feel free to blitz until smooth if that's what you prefer)
2) Add hot chicken stock and ginger to the mashed carrots and stir.
3) Add salt if you wish and plenty of black pepper. Simmer for 5 minutes and remove from heat.
4) Add corriander at the last minute and combine.
5) Serve with crusty bread rolls and enjoy!