A winter-warming soup that hits the spot!
Carrot, fresh ginger and a kick of spice, pair to perfection!
1 tablespoon olive oil
1.8 kg of carrots, peeled and sliced thinly
400g celery sticks, sliced thinly
600g potatoes, peeled and chopped small
1.5 litres gluten-free vegetable stock
4 tablespoons finely grated fresh ginger
1 teaspoon dried mixed herbs, or fresh herbs finely chopped
2 teaspoons hot cayenne pepper sauce, or 1/2 - 1 teaspoon of hot chilli powder
Salt and freshly ground black pepper to season
What to do:
In a heavy-based pan, gently heat the olive oil, add the celery and fresh ginger then cook slowly, with the lid on, until softened (about 15 minutes).
Add the carrots, potatoes, mixed herbs, cayenne pepper sauce and vegetable stock. Bring to the boil, reduce the heat and gently simmer for 15-20 minutes until the vegetables are soft.
Cool for 10 minutes, stir in the dairy-free milk, season with salt and ground black pepper, then puree with a hand or stick blender until smooth.