Carrot & ginger soup

Soups are great additions to the weekly menu and very simple to prepare.

Peel and chop enough carrots - one or two per person - and place in a pan of salted water. There should be enough water to easily cover the carrots, but don't overdo it - you'll see why later :)

Peel and finely chop a piece of ginger - about 1" cubed gives enough for flavor - and add to the pan.

Bring to the boil and simmer until the carrots are soft (about 1/2 hour). Set aside and leave to cool.

In a large saucepan, make a Roux sauce: Melt a generous knob of butter - an ounce or two, add flour to make a crumbly consistency and cook over a low heat for a couple of minutes. Slowly add milk, whisking to remove lumps, until you have a thick sauce. Bring to the boil and cook gently for a few minutes, stirring to ensure it doesn't catch on the pan.

Pour the carrot & ginger plus the liquid (this is why you don't want the carrots swimming) into a blender and blend until fairly smooth. Mix into the Roux sauce. Add more milk if the soup needs thinning.

Serve topped with fried bacon pieces and heaps of fresh bread or toast.