Carrot and Orange Soup with Ginger is a modern British recipe for a classic soup of carrots, orange juice and ginger garnished with basil. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot and Orange Soup with Ginger.
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Ingredients:
25g butter
600g carrots, grated
500ml water
500ml orange juice
4cm length fresh ginger, peeled and chopped
sea salt and freshly-ground black pepper, to taste
fresh basil (and/or parsley), to garnish
Method:
Melt the butter in a large pan, add the carrots and fry gently until they begin to soften. Add the water, half-cover and simmer for about 20 minutes, or until the carrots are really soft.
Take off the heat and set aside to cool slightly. Combine the carrots and their cooking water in a food processor or blender then add the orange juice and the ginger and purée until smooth. Return the resultant mixture to the pan, season to taste with salt and black pepper. Allow to re-heat (but do not boil). Divide between warmed soup bowls, garnish with the parsley and serve.
For something a little special add a swirl of yoghurt or fromage frais.
