Ingredients

Let’s Cook!

• 1
  Place the carrots, stock and fresh ginger in a saucepan. Bring the boil and simmer for 15 minutes. Discard the ginger.
  
• 2
  Meanwhile, melt the butter in a large lidded saucepan. Stir in ground ginger and orange zest and then add the cooked carrots 🥕 and their cooking stock. Cover the pan, bring to boil and simmer 10 minutes. (I added more stock since it looked very little amount of soup)
  
• 3
  Remove the soup from heat and leave to cool briefly. Blend until smooth. Add the orange juice 🍊, adjust the seasoning if necessary and then reheat gently. Serve garnished with a spoonful of whipped cream.