TODAY’S RECIPE: Carrot & ginger soup

LOW-fat, healthy soup with a swirl of soured cream. SERVES 1.

Ingredients

3 large carrots 1 tbsp grated ginger 1 tsp turmeric Pinch of cayenne pepper, plus extra to serve 20g wholemeal bread 1 tbsp soured cream, plus extra to serve 200ml vegetable stock

Method

1 Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth.

2 Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.