This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.
Serves 4-6
800g carrots, roughly diced
250g white onions, roughly diced
50g ginger, finely diced
50g butter
drizzle of olive oil
1.5litres vegetable stock
125ml double cream
salt and pepper to taste
Heat a thick bottomed saucepan on a moderate heat. Add the olive oil and butter until melted. Tip in the onions, a pinch of salt and pepper and half the ginger and cook until the onions are soft and translucent.
Stir in the remaining ginger and carrots and cook until the carrots have started to soften.
Pour over the vegetable stock, turn up the heat and bring to a rolling boil. Reduce the heat to a simmer and cook for five minutes or until the vegetables are soft.
Swirl in the cream, check for seasoning and adjust by adding more salt and pepper if necessary. Remove from the heat and blend in a jug blender until very smooth.
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