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Ingredients:

• 1 bunch sweet carrots
• 1 tablespoon grated ginger root
• 1 small brown onion
• Small dob butter ( or tsp canola oil )
• 2 diced celery stalks
• 2 large potatoes
• 1 bay leaf
• 2 cups chicken (or vegetable stock)

Method:

Peel and thinly slice carrots. Gently saute finely chopped onion in butter or oil until transparent. Add diced carrots, and celery. When soft add diced potato. Top with stock and simmer for 20 mins. Puree and add grated ginger and season with salt and pepper.

SERVES 4