Cheap 'n' Quick 'n' Cheerful - Carrot & Ginger Soup

Right, enough of the wallowing, let me tell you about my most recent souper trooper adventure - concocted yesterday in my 'use up the rest of the carrots' bid.

This soup is:

• stupidly, ridiculously, SCANDALOUSLY cheap - I totted it up and it will have cost me all of about 20p
• stupidly, ridiculously, SCANDALOUSLY tasty
• stupidly, ridiculously, SCANDALOUSLY easy peasy
• and pretty blimmin' quick too

How can you refuse, I ask you?

Carrot & Ginger Soup
3 Servings

Ingredients:
1 inch-long piece ginger, peeled and sliced thickly; 1 small onion, diced; 3-4 small-medium sized carrots, diced; glug olive oil; 3/4 litre of stock; salt/pepper

Method:
In a large, flat saucepan, heat the olive oil and add the ginger so it sizzles and wafts delicious sweet-spicy fumes your way. Add the onions and sweat gently for a couple of minutes before adding the carrots and stirring. Pour in the stock - it should amply cover the vegetables. Leave to simmer for 10-15 minutes until the carrots are tender, transfer the whole lot to a blender, blend vigorously until a smooth puree and return to the saucepan. Swill out the blender with about a cupful of water, and add to the puree to loosen it slightly. Heat through.

Spiffing eh? The perfect veggie soup to curb your appetite slightly if it is raging before a dinner, and also pretty darn good as a light evening supper to go to bed on a less-than-full tum. Nice.