There is a time for salad and there is a time for soup, and this time of year is certainly a time for soup especially a warming soup with ginger.
1 large sweet potato
1 large onion
A knob of butter for frying
2 inches of ginger
1 cup of double cream
1/2 tbsp dried mixed herbs
pinch of salt
- Fry the onion gently in butter until it is soft.
- Add the sweet potato and carrots (in rough chunks). Add the ginger (grated), salt, herbs and enough stock to cover the veg, about 2 inches above.
- Simmer for about half an hour. When the veg is good and soft blend the soup and stir through the cream and serve.