Carrot, Ginger & Orange Soup...

recipe and photo by jamie oliver

Ingredients
SERVES 2
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)

Method
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.