Everytime I make soup, I remember how hassle free it is to make. And it keeps for a good while if you freeze it (once there's no cream in it because thawed cream=yuk)

Found this little recipe in this Saturday's Irish Times

Carrot, ginger and turmeric soup

Good glug of olive oil
2 onions, peeled and chopped
6 cloves of garlic, peeled and sliced
Big knob of ginger, peeled and sliced
2 tsp turmeric
Black pepper
About 1.25kg carrots, peeled and chopped
1.25 litres of water
Salt and pepper

Heat the olive oil in a big saucepan. Sweat the onions, garlic, ginger, turmeric and black pepper. After a few minutes, add the chopped carrots and sweat to get the flavours going. Add the water. Simmer gently until the carrots are tender. Allow the soup to cool slightly, then whizz until smooth. Season and serve, or cool down to room temperature. This keeps refrigerated for two to three days.

YUM!

I had this for late lunch (On Sundays I do brunch & lunch, fatty) with a fat slice of brown bread, and watched some 30 rock.

Perfect Sunday Afternoon!