Carrot, orange and ginger soup - The Jewish Chronicle
A step up from simple carrots, this chef-created broth packs a flavour punch
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Ingredients
- 1 large orange
- 25ml olive oil
- 1 large onion, sliced
- 2 garlic clove, thinly sliced
- 450g large carrots, peeled and sliced
- 1 thumb-sized knob of ginger, finely chopped
- 1 tsp ground coriander
- 1.5l vegetable stock
- 1 large bunch of fresh coriander, chopped
- 4 tbsp crème fraiche (optional)
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