• 3 tbsp (45ml) Olive Oil
• 1 large Onion, Diced
• 2 stalks Celery, Chopped
• 2 1/2 lbs (1.2kg) Carrot, Sliced
• -- Chicken or Vegetable Stock
• 1 jar (250ml) Apricot Ginger Date Chutney
• garnish Sour Cream
• garnish Fresh Ginger, Grated

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.