225g onions, finely chopped
100g butter; 900g carrots, finely chopped
4 pieces ginger in syrup
1 glass of dry cooking sherry
900ml chicken or vegetable stock
Salt and pepper
Single cream (optional)
Parsley to garnish
Step One : Cook onions in butter until golden brown. Add carrots, ginger and sherry. Cover and simmer for 35-40 mins ensuring they do not dry out.
Step Two : Add stock and liquidise. Then sieve carefully back into pan. Season to taste and slowly add single cream (optional) until it turns the colour you prefer.
Step Three : Garnish with parsley. Serve hot or cold.