Chef’s Corner: Carrot and ginger soup with croutons

These ingredients have a tremendous synergy, are full of flavour and just bursting with zing.

Soup is a great way to stabilise your diet and a perfect lunch, especially if you make your own and add a few vital ingredients.

This soup is a great lunch meal, and the ingredients will give a kick to your metabolism.

Ginger is a spice that warms you from the inside out - perfect for these chilly days.

For a family-sized pot, you will need:

INGREDIENTS:

2 onions, roughly chopped

2 medium sized potatoes, washed and peeled and chopped

4 large carrots, peeled and chopped

2 cloves of garlic peeled

Tablespoon of fresh ginger peeled and chopped

1 1/2 pints chicken or ham stock

2 tablespoons of tomatoe purée

1 small chilli

Salt and pepper to season

METHOD:

In a large, thick-bottomed pan, place all your ingredients together.

Cover with your cold stock and bring to the boil.

Reduce to a simmer, and cook for 40-50 minutes untill all the vegetables are soft and fall apart when prodded with a fork. Remove from the heat and liquidize. Correct the seasoning to taste.

Top with some crunchy croutons to serve. You can also be a little creative with toppings - use those little bits left in the fridge, including a little ham and onion or a little shredded broccoli and some sour cream.

Chef Chris Sandford writes the weekly ‘Chef’s Corner’ column in the Leinster Leader. He provides a wide selection of hospitality services, private cooking classes, lectures and demonstrations, as well as his highly successful One Chef Six Students class. Simply call for more information on 086 8032225