Carrot and Ginger Soup

This recipe came from the chef at Ganni Restaurant, Leis, in Switzerland. The exact measurements were not given as they produced it in bulk so I have used my taste but you can alter the amounts according to your taste. It was warming and delicious.
Ingredients
4 carrots, grated
1 onion, halved and sliced
3 cm fresh ginger, grated
2 tsp curry powder
1/2 tsp turmeric
1 lt vegetable stock
parsley, fresh, to garnish
Method
Place all the ingredients except the ginger and parsley in a saucepan.
Bring to the boil and simmer for half an hour until the vegetables are tender.
Add the ginger and simmer for 5 minutes.
Serve hot garnished with parsley. Serve with warm bread rolls or croutons.
Serves 4 people.

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