Carrot & Ginger Soup

Ingredients

• 750 g carrots, peeled and chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely grated fresh ginger
• 1 litre gluten-free, dairy-free vegetable stock
• 1 tablespoon lemon juice, or to taste
• Black pepper, to taste
• Fresh parsley and a little extra olive oil, optional, to serve

Method

1. Heat the olive oil in a saucepan over medium-low heat. Add the ginger and stir for about 30 seconds.
2. Add the carrots and stock. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, until the carrots are tender.
3. Remove from the heat. Blend carefully with a stick blender until smooth. Add a little water if you prefer a thinner soup.
4. Stir in the lemon juice and season with pepper. Serve with parsley and a small drizzle of olive oil, if you like.