Serves 4

If this soup is intended for very young children consider reducing or removing ginger from the ingredients.

Ingredients

1 small onion, peeled and chopped
1 small clove garlic, finely chopped
10ml oil
350g carrots, peeled and chopped
1/2 tsp grated ginger root
450ml low salt vegetable stock
Chopped fresh coriander or other herb of choice

What to do

1. Saute the onion and garlic in the oil for 5 minutes in a covered pan without browning.

2. Add the carrots, ginger and a sprinkling of salt & pepper. Cover and lightly fry for a further 10 mins, stirring occasionally.

3. Add the stock, bring to the boil, then simmer for 15 mins, or until the carrots are tender.

4. Puree the soup in a blender and serve, garnish with chopped fresh herbs to taste.

Good source of vitamin A

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