GINGER CARROT SOUP

One thing about winning free vegetables for a month, it forces you to cook and use all veggies.  It’s winter in South Africa, soup is always a winner.  This soup is by Sharon Glass and it really is sooooo good!

Serves 8-10

• 1 onion – chopped
• 15ml grated ginger
• 30ml olive oil or butter
• 8 carrots – grated or use food processor
• 2 large sweet potatoes – cubed
• 2 litres chick stock or vegetable stock
• Salt and pepper to taste
• ½ teaspoon sugar – it’s needed

Fry the onions and ginger in the olive oil or butter until lightly golden.  Add sweet potato and carrots and stir to coat them.  Add the stock and bring to the boil.  Reduce heat and simmer with lid on for 1 ½ hours.

Liquidise or blend entire mixture.  Adjust seasoning.

This soup freezes very well.