Carrot and Ginger Soup (serves 8)
2 white onions, diced
8 garlic cloves, chopped
¼ tsp mixed herbs
35g minced or finely grated ginger
1.9kg carrots, peeled and chopped
1.9 litre chicken stock
100ml semi skimmed milk
Salt and pepper to taste
Natural yoghurt for garnish
1. In a large saucepan, fry the onions, garlic and mixed herbs in the butter for 5 minutes. Add the carrots, ginger, stock and milk, and cook on a high heat for 35 minutes. Stirring occasionally.
2. Blend, season to taste, and serve, with a dollop of natural yoghurt on top.