Carrot and Potato Soup with Ginger and Chilli (v)

A lovely friend made us a delicious bowl of soup to replenish our bellies after a walk round the Holmfirth countryside a few weeks ago, so I decided to recreate the flavours and use up some limp carrots from the bottom of the fridge. You can flavour this soup with whatever you like, but the warming ginger and chilli work well with the sweet carrot.

For 3-4 portions you need
1 tbsp olive oil
1 onion, chopped
3-4 carrots, roughly chopped, no need to peel
2-3 potatoes, roughly chopped, no need to peel
1 clove garlic, chopped
1 tbsp grated ginger
1 small chilli, destalked and cut into a couple of sections.
1.5 litres vegetable stock
Fresh parsley and coriander to serve
Heat the oil in a pan and sautee the veggies for a few mins. Add the garlic, ginger and chilli and then top up with the stock. Bring to the boil and then simmer for about 15 mins until the potatoes are cooked.
Blitz to a smooth consistency, adding more water if necessary and then serve topped with chopped fresh herbs. Yummy.

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