Carrot and orange soup with Ginger
Serves 6 Generous Portions
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
2 tbsp oil
1 medium onion, peeled and chopped
900g/2lb carrots, scrubbed and chopped
10g Root Ginger chopped
200mls White wine
1l/1¾pt light vegetable stock
2.5g/½ tsp nutmeg
Rind and juice of 1 large orange
Salt and freshly ground black pepper
To garnish
Sour cream or plain yogurt 60g
Cilantro or fresh parsley1 bunch
Method
1. Heat the oil in a pan, add the onions, and ginger then cover the pan and sweat
them for 2 -
2. Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
3. Next add the stock and wine. Bring to the boil and simmer for 40 minutes.
4. Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Add the orage juice and rind.
Season it well with salt and freshly ground black pepper, then return the soup to
a clean pan and re-
5. You can serve this soup garnished with extra coriander or thin slices of orange.