Himself and I had the neighbours in to dinner last night. I made a very fine carrot and ginger soup.

About a pound and a half of carrots, peeled and sliced thin
Half a litre (two American cups) of chopped onion
About a thumb's worth of fresh ginger root, peeled and finely minced
Butter
A litre (or American quart) or so of chicken stock
Three or four strips of zest taken off an orange with a veg peeler and enclosed in a large infuser or tea ball
Salt and pepper

Put a piece of butter the size of a hen's egg in the bottom of a soup pot. When it foams, add the onions and ginger and stir them around until the onions are beginning to brown. Don't let the onions get browner, but add the carrots and stir them around, too. Sprinkle the veg with enough salt and pepper. Pour in the chicken stock. Toss in the infuser with the orange zest.

Put the lid on and simmer for long enough to make the carrots very soft. Then remove the infuser and puree the soup very thoroughly. Serve sprinkled with your favourite green herb -- parsely, chives, dill, etc are all good.