Ingredients

• 1 (large, white) onion
  • Chopped
• ~10cm knob of ginger
  • Chopped
• 3 cloves of garlic
  • Crushed
• 3 large carrots
  • Or 4 normal
• 800ml of vegetable stock
  • (4 Oxo stock cubes)
• 1 tbsp apple cider vinegar
• ½ tsp onion salt
• ¼ tsp ground white pepper
• ¼ ground nutmeg

Instructions

1. Fry the onions in a large saucepan with a pinch of salt and pepper, until softened and browned.
2. Add the ginger and garlic to the pan and continue to fry for ~5 more minutes.
3. Add the veg stock, carrots, and vinegar to the pan. Bring everything to a simmer, then cover until the carrots have softened.
   • Roughly 30 minutes.
4. Remove the pan from the heat and allow everything to cool for a few minutes. Then, blend thoroughly with a stick blender until smooth.
5. Add the onion salt, white pepper, and nutmeg, stirring them in thoroughly.

Serve with bread and small cubes (~1cm) of cheese, preferably mature cheddar.

Advice

This soup doesn’t take much effort, but you do have to babysit it whilst its cooking, as with all soups.

Depending on how much ginger you use, this soup can pack a decent amount of subtle heat to it. Adjust the amount of ginger to your tolerance level.

Adding the cheese is entirely optional, but I love cheese so I always add it.

If you have a choice of bread, I recommend a French or crusty loaf. But that’s just my preference.