This page will usually show recipes from that week’s show, along with photographs and some handy tips to make life in the kitchen easier. Here is an old favorite in its early form before it got stripped down for ease and speed. Look for the Single Man’s Kitchen episode on quick soups for the latest version.

Try this simple tasty recipe that will be loved even by people who hate carrots. You can spice it up more with hot peppers or tone it down by reducing the ginger. It can be served either hot or chilled.

Carrot and ginger soup

Serves 6-8 people. Leftovers can be frozen.
Total time 30 minutes, hands on 8-10 minutes.
Large skillet, 4-6 quart saucepan and blender

4 tablespoons
2
6-8
1
4 tablespoons
2 cups
½
1 cup
1
1
1
1 can

butter
leeks or 3 onions
large carrots
large potato, diced
fresh ginger, diced
chicken stock
orange zest and juice
Vermouth
Poblano, diced
hot pepper
Coconut milk

Garnish with chopped green herbs like loveage, flat leaf parsley, or chives and add a swirl of sweet sherry for that little extra.
Salt and pepper to taste.

Melt the butter and sauté all the vegetables for five minutes. Add the vermouth, orange and stock and simmer until the carrots are soft, about ten minutes. Allow the soup to cool, before blending until smooth. Re-heat and serve with a garnish of chopped parsley and a swirl of sweet sherry.