Ginger carrot cream soup

Ingredients (serves 2):
4 carrots, skin removed
4 thin slices of ginger
3 cups good quality chicken stock
1 cup thick cream
2 tbsp unsalted butter
2 stalks of fresh spring onions, tied into a knot
small bunch of coriander
pepper and salt to taste

Method:
1. Boil the carrots until soft and blend them in a food processor until smooth.
2. Place the butter, ginger and spring onions in a pot and saute until fragrant.
3. Add the carrots and stir the mixture for another 5 minutes.
4. Pour in the chicken stock and let the soup boil for another 10 minutes on medium heat. Add pepper and salt to taste.
5. Once soup is boiling, add the cream and stir the soup for another 5 minutes.
6. Sieve out the ginger and spring onions. Serve immediately with a dollop of cream and a sprig of coriander.

Recipe source: Family magazine (Feb 2007)