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
Carrot & Ginger Soup
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
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.