1 tbsp vegetable oil
700g carrots, washed and sliced
2 garlic cloves, crushed
½ red chilli, finely chopped
20g ginger, grated
Fresh orange juice from 2 oranges, squeezed
1L vegetable stock
Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the chilli and ginger, and plenty of seasoning and cook for 1min.
Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender.
Whizz the soup with a stick blender or transfer to a food processor. Add the orange juice and chilli flakes to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream and some fresh parsley or coriander if liked.
Recipe courtesy of The Soil Association