CARROT-GINGER SOUP
From Monique Siu and Kevin Gibson of Castagna
Serves 4

1 onion, diced
6 large carrots, diced
1 thumb ginger, chopped
2 Tbsp butter
Sea salt
1/2 thumb ginger, finely chopped

Sweat onions, carrots, and one thumb ginger in butter until soft. Add salt and stir for 5 more minutes. Do not allow the vegetables to brown. Add cold water to cover by 1 inch. Simmer for 20-30 minutes. Add the finely chopped 1/2 thumb of ginger and purée. Strain. Pour into bowls and garnish with one of the following: thinly sliced scallions, seared prawns with coriander and cumin, slices of prosciutto fried in olive oil until crisp, or pea shoot tips.