Root Vegetable Soup

Ingredients:

• 3 medium carrots
• 1 large potato
• 1 large parsnip
• 1 large turnip or small swede
• 1 onion
• 2 tbsp sunflower oil
• 2 tbsp butter
• 1 1/4c water or milk
• 2 T fresh dill
• 1 T lemon juice

1. Combine ingredients in a saucepan.
2. Fry lightly, then cover and sweat the vegetables on a low heat for 15 minutes, shaking the pan occasionally.
3. Pour in enough water (no more than 6 c) to cover vegetables. Cover and simmer for 20 minutes or until the vegetables are soft.
4. Add a piece of grated ginger to the vegetables and puree in a food processor or blender. If you want it thinner, add more water or milk (as much as 1¼ c). Add dill and lemon juice. Check flavour and adjust with salt & pepper, ginger and lemon juice.