Carrot soup and crusty bread

  • Carrots
  • 1 large potato
  • 1 large onion
  • Garlic, as many cloves as you like
  • Ginger, a couple chunks
  • 1 can of white beans

Peel and chop all ingredients (except the beans), put them in a pot and add enough stock to just cover. Bring to a boil and simmer until soft enough to puree. Strain out all the veg, place in blender, pour cooking water in a little at a time. Rinse and drain the beans, add to the blender and puree until smooth.

Add less of the cooking stock if you want a thicker soup. Save whatever you don’t use for your next soup.

The bowl is from Squirrel Forge, who makes all sorts of great pottery; the bread recipe is from the Inn at the Crossroads Game of Thrones cookbook; and the napkin is made from vintage fabric.