Carrot and ginger soup



●   5 carrots
●   1/2 thumb of ginger
●   Garlic
●   1/2 red chilli
●   1 tsp. turmeric
●   1 litre of stock
●   Sour cream
●   Cayenne pepper



1. Peel and chop the carrots and fry with the garlic, chilli and turmeric.
2. Leave to sweat for 10 minutes, then add the stock and bring to the boil, simmering for 10-15 minutes until tender.
3. Blend and season well.
4. Drizzle with sour cream and a sprinkle of cayenne pepper to finish.

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