Carrot, Ginger & Orange Soup
1 tablespoon of vegetable oil
1 lb carrots, finely chopped
2 inch piece of root ginger, finely chopped
2 onions, chopped
1 clove garlic, chopped
1 pint vegetable stock
juice of an orange
1 tablespoon fresh coriander chopped
salt & freshly ground black pepper
¼ pint pouring cream
A little cream and sprinkle with orange zest
Heat the oil in a large pan and add the carrots, ginger, onions and garlic. Cover and cook for 10 minutes until softened. Gradually add the stock & orange juice stirring continuously. Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth. Return to the pan over a low heat and slowly stir in the cream, fresh coriander & season to taste. Garnish with a little of the cream and sprinkle with orange zest.
Serve with Garlic Bread.