Carrot & Ginger Immune-Boosting Soup

1Peel and chop the carrots (3 large) and put in a blender with the ginger, turmeric (1 tsp), cayenne pepper, wholemeal bread (20 g), soured cream (1 tbsp) and vegetable stock (200 ml). Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, (1 tbsp) or a sprinkling of cayenne, if you like.