This is a delicious and warming soup, with the hint of ginger and chilli adding a little spicyness. The reason we chop the vegetables so finely is so they cook quicker, retaining more of their goodness and flavour. (It also means it's ready sooner...)

Serves 4-6
Preparation time: 20 minutes plus cooking. (More if you include making your own stock)

Ingredients:

• 2l homemade chicken or vegetable stock
• 1kg carrots, chopped into 1cm cubes
• 4cm ginger, finely chopped
• Pinch red chilli flakes
• Salt and pepper
• Coriander stalks and leaves
• Pinch cumin
• 1 medium waxy white potato, peeled and cut into 1cm cubes
• Double cream to thin the soup

Method:

Warm the stock and throw in all the ingredients. Bring to the boil and turn down to a simmer. Cook for about 10 minutes, or until the vegetables and potatoes are soft. With a hand blender blitz the soup until you achieve the consistency of a purée. (Or blend in a food processor a little at a time). Pass the soup through a fine sieve if you are feeling cheffy. Season to taste. Thicken the soup a little on a low heat. It should be a little like baby food. Add some double cream and water (or just water if you are counting the calories), heat through and serve with crusty bread.