This is a wonderful winter recipe you can cook any time. Carrots are so good for you; they are high in Vitamin A, an excellent source of the Anti-oxidant Beta Carotene. A little coriander and ginger make this dish super fragrant and very suitable as a starter for Christmas Dinner.< p>

Ingredients:

Carrots

Organic Vegetable stock - enough to cover the carrots + a little more

Onion (1 large for every pound of carrots)

Ginger

Coriander

Butter / olive oil

Method:

1. Cube the carrots

2. Chop the onion

3. Add to a pot with a little butter or olive oil

4. Put on a low heat and add a lid to the pot

5. Stir every 5 minutes, until the carrots are just starting to soften. Don't brown the onions.

6. Cover the soup, plus a little more with the organic vegetable stock.

7. Grate a little ginger in (so you can just taste it) and cook until the carrots are very soft.

8. At the last second, add a small handful of coriander leaves and puree everything.

9. Optional: I like to put it through a sieve then warm it back up, this gives the soup a silk like texture.

10. Serve with crusty bread, or whole wheat bread cut into big triangles.