recipe and photo by jamie oliver
2 carrots, peeled and sliced
2 tbsp olive oil
half a large onion, chopped
1 garlic clove, chopped
1 inch piece of fresh ginger, finely grated
zest and juice of half an orange
500ml vegetable or chicken stock
salt and black pepper
creme fraiche, to serve (optional)
1. In a saucepan, gently cook the onion in the olive oil until softened. Add the garlic, ginger and orange zest. Cook for a minute or so and then add
the carrots and pour in the stock.
2. Simmer until the carrots are very tender. Using a hand blender, blend the soup until smooth. Add the orange juice and season with salt and pepper. Blend again briefly to mix.
3. Reheat gently and serve with a dollop of creme fraiche, if using.