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| Soups |
Nick Nairn's Carrot, Ginger and Honey Soup
Fabby colour. Easy to Make. Cheap.
What more could you want from a soup?
Serves 6
 Vegetarian
Ingredients
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2 tbsp olive oil
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150g (5oz) onion, thinly sliced
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20g (2/4oz)root ginger, peeled
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600g (1 1/2lb) carrots, peeled and grated
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1 tbsp clear honey
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2 tsp maldon salt
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5 turns freshly grated black pepper
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900ml (1 1/2pints) boiling water
Instructions
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Heat the olive oil in a large saucepan. Add the onions and stir well to coat. Don't let the onions go brown.
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Using the flat edge of a heavy knife, crush the ginger (this releases the oil). Add to the onions and let them sweat for 10 minutes.
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Now add the grated carrots, the honey, the lemon juice and seasoning. Stir well.
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Pour in the boiling water and bring to the boil. Simmer for 45 minutes. You may have to add a little more water during this time to allow for evaporation.
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Remove the pan from the heat and liqiudise the contents (with a hand blender or in the liquidiser) until smooth and creamy. Be careful as the liquid is very hot and will give off a lot of steam.
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Check the seasoning and serve.
If you are making the soup ahead and you want to freeze it, allow the soup to cool before pouring it into a sealable tub and putting it into the freezer. If you're not freezing it, the soup will keep well for up to three days.
Copyright Nick Nairn
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