Winter Warmer Soup
Serves 6

3 medium carrots chopped
1 large potato chopped
1 large parsnip chopped
1 large turnip or small rutabaga chopped
1 onion chopped
2 tbsp sunflower oil
2 tbsp butter
6 cups water
salt and ground pepper
1 piece fresh ginger root peeled and grated
1 1/4 cups milk
3 tbsp heavy cream, sour cream or natural yogurt
2 tbsp fresh dil chopped

1. Put the carrots, potato, parsnip, turnip or rutabge and
onion into a large saucepan with the oil and butter. Fry
lightly, then cover and sweat for 15 minutes, shaking pan
occasionally.
2. Pour in the water and bring to a boil and season well.
Cover and simmer for 20 minutes until the vegetables are
soft.
3. Strain the vegetables reserving the stock, add the ginger
and puree in a food processor or blender until smooth.
4. Return puree and stock to the pan. Add the milk and stir
while soup gently reheats.
5. Remove from heat, stir in the heavy cream, sour cream or
yogurt plus the dill, lemon juice and extra seasoning if
neccessary. Reheat the soup but do not allow it boil.