Zingy Carrot and Orange Soup
Ingredients
- 2 tbsp olive oil
- 1 white onion finely diced
- 2 cloves garlic minced
- 1 5 cm piece of ginger grated
- zest of 2 oranges
- 8 medium sized carrots chopped into even chunks
- 4 cups vegatable stock
- 2 tbsp maple syrup
- juice of half an orange
- salt and pepper to season
- chopped coriander for garnish
Instructions
- Heat the olive oil in a medium to large pot and lightly saute the onion, garlic, ginger and zest until translucent (approx 2-3 mins).
- Add the carrots and stir to combine for another minute. Add the stock and cook for 40 mins or until the carrots are tender.
- Blend the soup using a hand blender or food processor until smooth and creamy. Add the maple, juice and seasoning and cook on the heat for a further 5 mins.
- Garnish with freshly chopped coriander and serve immediately.