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