Carrot, ginger and orange soup

A soup to brighten up the greyest of winter days. The sweetness of the carrot, fiery ginger and sharp orange work so well together - a real favourite of mine.

Serves: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

• 1 tablespoon olive oil

• 2-3 onions, chopped

• 30g ginger, peeled and grated

• 500g carrots, chopped

• 1 litre of vegetable stock

• Zest and juice of one orange

• 1 x 160ml tinned coconut cream

• 25g pistachios, finely chopped or ground (in a coffee grinder is my favourite way of doing this!)

Method

1. Add the oil and onions to a pan and cook until the onion softens for around 5 minutes. Do not brown. Add extra oil (or water) to stop them browning if necessary.

2. Add the ginger and carrots and cook for another minute.

3. Add the stock and bring to the boil. Then allow to just simmer for 15-20 minutes depending how soft you like the vegetables.

4. Liquidise or blend.

5. Add the zest and juice from the orange.

6. Add the coconut cream.

7. Sprinkle with the pistachio crumb.