Carrot & Ginger soup

700g carrots
30g grated ginger
200g slices onions
1 L chicken stock
100 ml white wine
50g butter

• Heat the butter in a large pot. add the onions and sweat gently.
• Peel carrots and cut to chunks. add to the onions and keep cooking.
• Add the wine and cook until liquid reduced ,
• Add the stock and cook gently until carrots are soft.
• With a hand blander blitz the soup . You may need to add more stock if the soup is too thick.
• Pass through a fine sieve and serve with nigella seeds on top .

Love to eat!