Carrot & ginger soup

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Carrot1 kg (≈ 16.5 carrots) (250 g (≈ 4 carrots))
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Fresh ginger32 g (8 g)
• Sunflower / vegetable oil32 g (8 g)
• Vegetable stock cubes12 g (3 g)
• Ground cumin4 g (1 g)

Method

1. Soften onion, ginger and cumin in oil.
2. Add sliced carrots, stock cube and 300 ml water per serving; simmer 20 minutes.
3. Mash smooth and season.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.