Carrot & Ginger Soup

Recipe from the book Homemade soups by Grace Mulligan & Dilwen Phillips

Ingredients

500 g carrots, peeled and sliced
600 ml vegetable stock
a knob of fresh root ginger, sliced
40 g butter
2 onions, chopped
1 teaspoon ground ginger
1 teaspoon grated orange zest
2 tablespoons orange juice
salt and freshly ground black pepper
* optional 60 ml whipping cream, to serve

Instructions

1. Place the carrots, stock and fresh ginger in a saucepan. Bring to the boil and simmer for 15 minutes. Discard the ginger.

2. Meanwhile, melt the butter in a large lidded saucepan. Add the onions and sweat, covered, shaking the pan from time to time, until softened but not browned.

3. Stir in the ground ginger and orange zest and then add the cooked carrots and their cooking stock. Cover the pan, bring to the boil and simmer for 10 minutes.

4. Remove the soup from the heat and leave to cool briefly. Blend until smooth. Add the orange juice, adjust the seasoning if necessary and then reheat gently. Serve garnished with a spoonful of whipped cream (optionally).