Creamy Curried Carrot Soup

This is an excellent creamy spice soup for cold winter days.

Ingredients serve 4

1 tbls oil

1 finely chopped brown onion

2 tsp curry powder

1 tbls minced ginger

1 liter chicken stock

500 g peeled and chopped carrots

½ tsp salt

¼ tsp black ground pepper

300 ml cream

Method

Place oil, onion, curry and ginger in a saucepan over medium heat. Cook while occasionally stirring until onion is soft approx. 5 minutes. Add chicken stock, carrots, salt and pepper, bring to the boil. Simmer covered for approx. 20 minutes until the carrots are soft. Blend soup until evenly smooth. Add cream and reheat. Ladle in serving bowls and sprinkle with chopped fresh coriander or parsley leaves.

Note: Try adding other vegetable such as sweet potato or pumpkin.