Carrot and ginger soup

• 700 g carrots (peeled and sliced)
• 1 onion (chopped)
• 3 cm fresh ginger (peeled and grated)
• 1 potato (peeled and diced)
• 1 litre vegetable stock (from 2 stock cubes)
• 1 tbsp vegetable oil
• salt and black pepper (to taste)

Method

1. 1Warm the oil in a large pan and cook the onion for about 5 minutes until soft.
2. 2Stir in the ginger and cook for another minute until fragrant.
3. 3Add the carrots, potato and stock, then bring to the boil.
4. 4Reduce to a simmer and cook for about 20 minutes until the vegetables are tender.
5. 5Blend until smooth, season to taste and serve.