This cream of carrot and ginger soup marked my first time making a Western soup; I’m having fun with my blender! The cream I put in was creme fraiche, which is also the white blob you see in the picture. Next time I’ll attempt soups with leeks, peas, broccoli, cauliflower etc.

For those who have absolutely no idea how simple this is to make, here’s what you do:

1. Cut the carrot(s) into smaller pieces and put to boil in a pot of water.

2. After the carrots have softened, place in the blender with some water. The amount of water depends on how thick you want your soup’s consistency to be.

3.  Add some salt – again I used my intuition with this one – and a dollop of cream or creme fraiche. Alternatively you could stir it into the soup later as you heat the blended soup up in a pot. My blender can’t have boiling water put in it so I had to use room temperature water. That meant I had to heat the blended soup up in a pot before eating it.

4. After all the ingredients are in the blender, turn the blender on and blend to a smooth, creamy soup.

5. Pour contents out and heat up in a pot if necessary. Then serve and add some freshly ground black pepper if you wish!