Carrot and Ginger Soup

Carrot and Ginger Soup

Ingredients

2 tbsp. butter
1 onion, chopped
1 celery stick, chopped
1 potato, chopped
2 lb carrots, chopped
2 tsp. crushed fresh root ginger
5 cups vegetable stock
7 tbsp. whipping cream
good pinch of freshly grated nutmeg
salt and ground black pepper to taste

How we make it

Put the butter or margarine, onion and celery into a large pan
and cook for about 5 minutes, until softened.

Stir in the potato, carrots, ginger and stock. Bring to a boil.
Reduce the heat to low, cover and simmer for about 20 minutes.

Pour the soup into a blender or food processor and process
until it's smooth. Alternatively, use a vegetable mill to puree the
soup.

Return the soup to the pan. Stir in the cream and nutmeg and
season with salt and pepper to taste. Reheat gently, but DO NOT
allow the soup to boil again (because of the cream). Serve hot.