Ingredients (4 servings)
2 tablespoons olive oil
1 brown onion, finely chopped
5cm piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
6 (1kg) carrots, peeled, chopped
4 cups Chicken stock
Sour cream and chopped dill leaves, to serve
Heat oil in a saucepan over medium heat. Add onion, ginger and garlic. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until onion is soft.
Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Remove from heat and set aside.
Using a food processor or blender, process soup, in batches, until smooth. Return soup to saucepan and stir over low heat until warmed through.
Ladle soup into bowls. Top with sour cream and dill. Serve.