Serves 2-3

3 Carrots
2 Parsnips
1 Onion
1 Vegetable or Chicken stock cube
3-4 knobs butter
1-2 teaspoons ginger (as desired)
1/2 - 3/4 pint of boiling water (or enough until vegetables are barely covered)
Salt and Pepper to taste
Double cream (if desired)

Chop the onion and cook in a saucepan with the butter for about 4 to 5 minutes or until golden. Peel and slice the carrots and parsnips and add to the onion. Continue to cook for about 5 to 10 mins and add the stock cube and water. Cook until vegetables are soft then add the ginger.

Liquidise the mixture and return it to the cooker. Season to taste and add the cream if desired. Then serve...