Prepare your vegetables, peel and chop the carrots, finely chop the garlic and onion, peel and finely chop the ginger.
Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally.
Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.
Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently.
To serve, pour the soup into a warm serving bowl, swirl through some soured cream, and add a sprinkling of cayenne & pepper if you like. Serve with slices of toasted Seeded Wholewheat bread and melted butter.
Mark Murphy's Scottish Carrots & the Breadwinner's Edinburgh bakery
Mark Murphy sources all his Carrots from Scottish growers and Rapeseed Oil from Perthshire. Working closely with farmers to ensure that as well as being of the highest quality, their fruit and vegetables are fully traceable and that the farmers receive a fair price for the fruits of their labour.