Carrot, orange and ginger soup

The ginger in this soup warms up the carrots in a friendly way, but it is not enough to dominate. The orange juice adds both sweetness and a touch of acidity, and the result is a subtle, beautifully balanced, but saturated flavour. If you like spicier food, feel free to add more minced ginger.

Serves 6-7

2lbs (900g) carrots
2 large yellow onions
1 stalk celery
2 tbs unsalted butter or olive oil
600mls stockpot
1 ½ tbs minced fresh ginger
¾ tsp salt
zest and juice of 1 orange
1-2 tbsps fresh lemon juice
1-2 tsp sugar if needed

Peel and thinly slice the carrots. Coarsely chop the onions and trim and slice the celery.

Melt the butter or heat the olive oil in a large pan and cook the onions in it until they are golden brown. (around half an hour). Add the sliced carrots and celery, 600mls water, the stock, the ginger and ½ tsp salt. Cover, lower heat, and let simmer for 45 -50 minutes until all the vegetables are completely soft.

Lightly grate the zest from a clean orange, then juice the orange (around ½ cup juice). Remember to use orange part of peel only not the white bit. Add the juice and ¼ tsp zest to the soup. Puree in a blender until smooth.

Stir a tbsp lemon juice in a taste. Add more lemon juice, a tiny bit at a time, until you like the sweet tart balance and can clearly taste carrots and ginger.

Vegetables – Old Heath Road

Rolls – Mersea Road

Spices – FoodInc -Barrack Street

Recipe – ISBN 9780393332575 Love Soup