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
• 2 tbsp Olive Oil
• 150g (5oz) Onion, thinly sliced
• 20g (2/4oz)Root Ginger, peeled
• 600g (1 1/2lb) Carrots, peeled and grated
• 1 tbsp Clear Honey
• 2 tsp Maldon Salt
• 5 turns freshly grated Black Pepper
• 900ml (1 1/2pints) boiling water

Instructions
1. Heat the olive oil in a large saucepan. Add the onions and stir well to coat. Don't let the onions go brown.
   
   
2. 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.
   
   
3. Now add the grated carrots, the honey, the lemon juice and seasoning. Stir well.
   
   
4. 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.
   
   
5. Remove the pan from the heat and liqiudise the contents (with a hand blender or in the liquidise) until smooth and creamy. Be careful as the liquid is very hot and will give off a lot of steam.
   
   
6. 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.


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