Carrots are rich in antioxidants and Vitamin A. Here, they're combined with fragrant spring onions and ginger. Ginger has also been shown in some studies to boost the immune system.
6 spring onions, chopped
1 small clove of garlic, chopped
2cm size piece of fresh ginger, chopped
400g carrots, peeled and chopped into chunks
400ml vegetable or chicken stock
Fry the spring onions, garlic and ginger in a little vegetable oil until sizzling and aromatic. Throw in the carrots and stir-fry for another minute. Pour in the stock, and bring to a simmer. Leave to cook for about 20 minutes, or until the carrots are tender. Blend with a stick blender until smooth and serve straight away.