Carrot, Honey and Ginger Soup

Serves 4

  • 700g (1½ lbs) carrots
  • 1 large onion
  • 1 heaped tablespoon honey
  • Fresh root ginger – size of a walnut
  • 850ml (1½ pints) vegetable stock
  • Oil
  • Salt and freshly ground black pepper


Finely chop the onion. Heat a little oil in a pan and gently fry the onions until they soften. Finely slice the carrots and the peeled ginger and add to the onion. Stir in the stock and honey, bring to the boil. Cover and simmer for about 25 minutes. Cool slightly, then blend the soup in a processor until smooth. Taste for seasoning and then serve.