50 g Unsalted butter; (2oz)
500 g Carrots; sliced thinly (1lb)
1 lg Onion; chopped
2 lg Potatoes; diced coarsely
10 Cm; (4-inch) piece of fresh ginger, grated
900 ml Vegetable stock; (1 1/2 pints)
Salt
1 284 millilit single cream; to serve (1 1/2 pints)
Melt half the butter in a saucepan over a low heat. Add the carrots, stir,
cover and cook for about 15 minutes until soft, stirring occasionally.
Meanwhile, melt the remaining butter in a large saucepan over a low heat.
Add the onion and fry for about 5 minutes, until soft, stirring
occasionally.
Add the carrots, with the pan juices, to the onions with the potatoes,
ginger and stock. Bring to the boil, reduce the heat, cover and simmer for
20-25 minutes.
Season the soup with salt and, if the soup is too thick, add a little extra
stock or water. Stir the cream into the hot soup and serve.
As the ginger creates a tangy, peppery flavour, there is no need to add
pepper to the soup.