- 4 large carrots
- 1 tablespoon of grated ginger
- 1 teaspoon of turmeric
- a pinch of cayenne pepper, plus extra to serve/decoration
- a small pinch of chili
- 1 tablespoon of soured cream, plus extra to serve (if desired)
- 200ml vegetable stock
- Peel and roughly chop the carrots, grate 1 tablespoon of ginger then place all ingredients into a blender. Blend until smooth.
- Heat Until it’s piping hot, swirl through the soured cream and decorate with cayenne pepper if desired.