Creamy Carrot Soup with Ginger

Ingredients (serves 4):

• 5 medium carrots
• 1 small potato
• 1 tablespoon grated fresh ginger
• 500 ml vegetable stock
• 1 tablespoon olive oil

Preparation:

Peel the carrots and potatoes and cut them into small pieces.  Lightly fry the ginger in olive oil, then add the carrots and potatoes. Pour in the stock and cook for 20 minutes until the vegetables are tender. Blend the soup with a stick blender until smooth.