Carrot Soup with ginger and chilli

A traditional, nutritious soup with a spicy twist!

Serves 4-6

Ingredients

2 tbsp extra virgin olive oil 1 large onion, peeled and chopped3cm piece of fresh root ginger, peeled and finely chopped1 red chilli, deseeded and finely chopped1 leek, washed, trimmed and chopped1 celery stick, chopped2 garlic cloves, peeled and crushed1kg carrots, peeled and finely chopped1.5 litres gluten-free vegetable or chicken stock4 tbsp low-fat crème fraîche

Method

• Heat the oil in a large, non-stick saucepan over a medium heat and add the onion, ginger and chilli. Cook for 3–4 minutes, stirring, until the onion is soft and transparent.

• Add the leek, celery, garlic and carrots then pour in the stock. Bring to the boil, then cover and simmer for 20–25 minutes, until the carrots are soft.