Winter Warmer Soup from The Complete Encyclopedia of Vegetables and Vegetarian cooking by Roz Denny and Christine Ingram

3 medium carrots, chopped
1 large onion, chopped
1 large potato, chopped
1 large parsnip, chopped
1 large rutabaga, chopped
2 tbsp vegetable oil
2 tbsp butter
salt and ground pepper
1 piece fresh ginger, grated
1 1/4 cups milk
3 tbsp cream
2 tbsp dill
fresh lemon

1 Put the carrots, potato, parsnip, turnip and onion into a large saucepan with the oil and butter. Fry lightly, then cover and sweat the vegetables on a very low heat for 15 minutes, shaking the pan occasionally.

2 Pour in the water, bring to a boil and season well. Cover and simmer for 20 minutes until the vegetables are soft.

3 Strain the vegetables, reserving the stock, add the ginger and puree in a food processor or blender until smooth.

4 Return the puree and stock to the pan. Add the milk and stir while the soup gently reheats.

5 Remove from the heat, stir in the cream, dill, lemon juice and extra seasoning, if necessary. Reheat the soup, if you wish, but do not allow it to boil as you do or, or it may curdle.