1. In large soup pot, saute onion, celery & carrots in the olive oil. 2. Cover with stock and bring to boil. Reduce heat and simmer for 1 hour. 3. Add Rootham Apricot Ginger Date Chutney. Cool slightly. 4. Puree in blender and re-heat gently. 5. Add dollop of sour cream and grating of fresh ginger. Serve with bread sticks.