Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 tablespoons freshly grated ginger
• 675 g carrots, grated(approx 8 medium)
• 1 tablespoon runny honey
• 1 dash lemon juice
• 900 ml water
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 2 cups smoked chicken, shredded
• 2 tablespoons cilantro, chopped

Directions

1. Heat oil in large stockpot.
2. Stir in onion and ginger and cook over a low heat for 10 minutes until soft but not browned.
3. Add the grated carrots, lemon juice, honey and water and bring to boil.
4. Reduce heat and simmer for 30-40 minutes until carrots are soft and soup has thickened.
5. Cool slightly and then puree soup in batches in food processor.
6. Return to pot and reheat gently.
7. Add the shredded smoked chicken and season to taste.
8. Ladle into bowls and top with a grinding of black pepper and a sprinkle of cilantro.