Carrot, Leek and Ginger Soup

Makes enough for 4 servings and can be frozen
 
55gms unsalted butter
1 medium Onion -chopped fine
250gms diced carrot
2 medium leeks – chopped
3 cm fresh ginger – finely chopped or grated
1 litre vegetable stock
290 ml milk fresh (or use long life which adds flavour)
Salt and freshly ground black pepper to taste
 
1   Melt butter in heavy based saucepan. Add onion and sweat until soft.
2   Add Carrots and cook slowly until softened - should break up with wooden spoon.
3   Add leeks and ginger. Cook for approx. 10 mins.
4   Add vegetable stock, season and then bring to boil and then simmer for 10 mins.
5   Blend down to form a ‘smooth’ soup (usually a thickish blend).
6   Slowly add milk until soup reaches your desired consistency.
 
Can be served with added parmesan or soured cream to add smoothness and flavour.


Contributed by Graham Stoner

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