This soup is strongly inspired by a recipe in Diana Henry’s book, A Change of Appetite. Make it your own by adding your favourite garnish. Chopped fresh coriander or mint, a spoonful of Greek yogurt or creme fraiche, a squeeze of lime juice, or a sprinkle of toasted sliced almonds or sunflower seeds would all work well with this delicious winter warmer.

CARROT GINGER SOUP
Serves 4

Ingredients

1 tbsp olive oil
1 onion, chopped
1 celery stick, finely chopped
1 kg carrots, peeled and finely chopped
2 garlic cloves, finely chopped
2.5 cm piece of ginger root, peeled and finely chopped
2 tsp ground cumin
1 litre chicken stock
salt and pepper, to taste

Method
1. Heat the oil in a soup pot over medium heat. Add the onion, celery and carrot, stirring well. Cook about ten minutes, until the vegetables are soft and starting to colour.
2. Add the garlic, ginger and cumin and cook for another 2-3 minutes, stirring well.
3. Add the chicken stock and bring to a boil. Reduce heat and simmer, covered, about 20 minutes, or until carrots are very soft.
4. Allow soup to cool slightly, then puree it with a stick blender or in a food processor.

Check for seasoning, adding salt and pepper to taste. Serve with your favourite garnishes from above.