2 Tbs. oil 1 onion, peeled and finely chopped 1 large clove garlic, crushed 4 large carrots, peeled and chopped 2pt/1.1 ltr vegetable stock 4 Tbs. gin (or to taste) 3 Tbs. double cream salt and freshly ground black pepper cream and finely chopped fresh parsley to garnish
Instructions
1) Heat oil in a pan and fry onion and garlic until softened. Add carrots and cook for two more minutes. Pour over stock and bring to the boil. Cover and simmer until carrots are soft.
2) Transfer soup to a blender and puree until smooth. Return to a clean pan and stir in gin y the tablespoon, tasting as you go-you may like more-or less.
3) Add cream and season to taste. Reheat gently. Serve soup in warmed bowls with a swirl of cream and parsley sprinkled on top.
