1 tsp rapeseed oil

1 tsp garlic infused oil

20g/¾oz fresh root ginger, peeled and finely chopped

200g/7oz carrots, roughly chopped

300ml/10fl oz vegetable stock

freshly ground black pepper

1 handful watercress, to serve

Serves - 4


Heat the oil in small saucepan over a medium heat. Add the garlic infused oil, ginger and carrots and cook for 5 minutes, stirring occasionally.

Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.

Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently.

To serve, pour the soup into a warm serving bowl and garnish with the watercress.

Recipe adapted from: Good Food
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