Ginger, Honey and Carrot Soup
(from Mrs. Petty)
Yield: A whole lot of soup!
1 1/2 lbs carrots, peeled and chopped
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
4 in piece of ginger, peeled and chopped
3 celery sticks, chopped
2 tbsp butter
salt and pepper
4 cups water, boiling
3 tsp honey
1 bay leaf
1/2 cup heavy cream or plain yogurt (optional)
1. Melt the butter, stir in all the vegetables with the ginger, sprinkle with 1/2 teaspoon salt and cover pan and leave to set gently over a low heat for 30-35 minutes. The carrots should be very buttery, gingery and soft.
2. Pour in the boiling water, stir in honey the bay leaf and a pinch of pepper and simmer until done 15 minutes. (should be able to crush carrots with the back of a spoon)
3. Fish out the bay leaf and blend soup. I use a blender, but I bet you could use a potatoes masher. Just take out the carrots and vegetables, mash and slowly stir back in the cooking liquids. Be careful of any large bits of ginger.
4. Add cream, and serve.
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