PENSIONER/TWOSOME'S CARROT & GINGER POTAGE

Carrots are still a relatively cheap vegetable these days and it's easy to forget how tasty they are.  In a soup, roast, boiled, as a dip or raw, carrots are filling and a delight for the eyes.  

Comforting Carrot, Ginger & Lemon Potage (with Crispy Savoury Waffles)

In the final days of a freezing January, 67's Carrot & Ginger Potage --rich and thick with gentle undertones of ginger and lemon -- calms and satisfies.  

Served with Savoury Carnival Waffles (posted this week), on the side or for dipping, it becomes quite the wallet-friendly treat. 

If the budget runs to organic carrots, the flavours are even better.

Cost: under a pound

Serves: 2-3 but doubles easily

Ingred:

1/2 tbsp olive oil

good knob of butter 

medium onion, chopped or coarsely processed

3 sticks celery, coarsely chopped

350 g carrots, washed and thinly sliced

1.5 tablespoons fresh grated ginger (or 1.5 tsp ground ginger) - it's not strong, just adds a gentle layer of flavour

generous half-to-2/3 litre chicken or good vegetable stock (granules fine) 

juice of half a lemon 

salt and pepper

Garnish: lemon slices; chopped parsley

Method:

1. In a heavy based pot, heat oil over med-high heat; add onion & celery, cook 10-15 mins without browning
2. Add carrots, garlic & ginger, cook one more minute.
3. Add just enough stock to cover by an inch; bring to a boil; simmer 20 mins or till completely tender 
4. Taste, season with salt & pepper
5. Blend till smooth and thick or a bit chunky;add lemon juice
6. For a thinner soup, add more stock and warm through 
7. Garnish with a lemon slice and chopped parsley
8. Serve with a side of crispy-edged Savoury waffles (elsewhere in this post),  

Comments:

'A rich tasty soup that isn't in your face.  Definitely not too much ginger.  Just the thing for a cold day, at the end of a  cold month!!'  Retired writer

Tips: 

• Replace savoury waffles with sardine pinwheels or egg-free cheese scones, or  memorable croutons worth every calorie
• For a change, add spinach or kale in the last 5 minutes of cooking

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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.