Carrot and ginger soup

This soup - the same as in Heinz tinned variety - is warm and spicy yet surprisingly fresh, combining carrots, grated root ginger and lime juice. It's perfect as a starter or main course.

Prep time: 30 mins
Serves: 2-3

360g carrots, peeled and finely chopped
80g onions, finely chopped
15g root ginger, peeled and chopped
280ml chicken stock
175ml water
150ml whipping cream
Juice of 1/2 lime
Salt and coarsely ground black pepper

Tip: Root ginger is freshest when its skin is smooth, silky and a light cream colour. To make it easier to peel, try and buy a piece that doesn't have too many knobbly bits.

1. Heat the pan and add a little vegetable oil. Add 260g of the carrots, the onions and ginger and cook for 5 minutes.
2. Pour on stock and water and cook for 10 minutes.
3. Puree soup with hand blender. Add remaining 100g carrots.
4. Stir in cream, lime juice and cook for 5 minutes.
5. Season with salt and pepper.

To make your soup extra special
Adding a dollop of creme fraiche or Greek yoghurt makes this soup more indulgent, while adding a slight sharpness to the well-rounded flavours. Always add the freshly-cut chives at the last moment before serving so they retain their fresh flavour and texture.

Source: Heinz