Categories: April, soup

Ingredients

• 10g unsalted butter
• 2 tsp olive oil
• 1 small onion, finely chopped
• 4cm piece fresh ginger, grated
• 6 large carrots (about 600g), halved lengthways and cut into 1cm pieces
• 750ml vegetable stock
• juice of 2 limes, plus lime wedges to serve
• fresh coriander sprigs, to garnish

Directions

1. Melt the butter with the olive oil in a large saucepan over a medium-low heat. Add the onion, ginger and carrots and cook, stirring, for 10 minutes. Add the vegetable stock and 750ml water. Bring to the boil over a medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the carrots are softened. Set aside to cool slightly then blitz in a blender, in batches, until smooth. Reheat in a clean saucepan and divide between bowls.

2. To serve, stir in the lime juice, sprinkle with freshly ground black pepper and garnish with coriander sprigs. Serve with lime wedges to squeeze over, and rice cakes.

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