Carrot and ginger soup

Carrot and ginger a classic combo that is rich luscious and satisfying.

Ingredients

3 Tbsp	Extra virgin olive oil
2 rashers	Streaky bacon, diced
2	Onions, peeled, diced
2 Tbsp	Freshly grated ginger (Main)
600 g	Carrots, peeled, finely sliced (Main)
1 medium	Potato, peeled, finely sliced
1500 ml	Vegetable stock
1 tsp	Salt
¼ tsp	White pepper
½ cup	Cream, plus 1 tbsp for garnish
1 Tbsp	Butter
1 Tbsp	Bacon bits, for garnish
1 Tbsp	Chopped chives, for garnish

Directions

1. Heat a large saucepan over medium-to-high heat then add bacon pieces and cook until golden. Scrape out bacon and set aside. Add olive oil to remaining bacon fat in same saucepan, then add onions and sauté for 6-7 minutes over medium heat until onions are soft but without colour. Add ginger, carrot, potato and stock. Bring to a simmer for 20 minutes until vegetables are soft.
2. Transfer to a blender and process until smooth. Return to a clean saucepan then add salt, pepper, cream and butter. Bring to a simmer, adjust seasoning if necessary, then divide between bowls. Top each soup with a sprinkling of bacon bits and a drizzle of cream and chopped chives.

See more of Simon's soup recipes

• Cauliflower truffle soup
• Coconut prawn soup