Carrot, Ginger and Pumpkin Soup

A zinger of a soup to cheer up your jaded taste buds from the days of excess!  Ginger is meant to help reduce feelings of nausea which is great if you've overdone it over the past few days.

My son was initially a bit unsure about this soup but once he started dunking with the bread he was well away.  It packs a punch so if you're a little unsure, tone down the ginger or serve in small portions but after the last few days, small portions are probably a very good thing indeed!

Carrot, Ginger and Pumpkin soup - serves 1 adult and 1 toddler

Ingredients

110g, 4oz Carrot
220g, 8oz Butternut squash (peeled weight)
15g, 0.5oz butter (or olive oil to make vegan)
1 tsp ground (powdered) ginger (use slightly less if wanted, this does pack a punch)
400ml, 13.5 fl oz water

Method

Cut the carrot and squash up into small pieces and saute in butter until starting to soften and brown.  Add in the ginger and fry gently for a minute or so.  Add the water and bring to the boil.  Simmer for 16-20 minutes or until the vegetables are soft.

Puree.  Garnish with coriander (cilantro) leaves if liked.

I've linked this lovely old recipe up to the Spice Trail Ginger challenge.