CARROT SOUP WITH FRESH GINGER

Preparation Method :

• In a small bowl, stir in oil and orange zest together. Set aside.
• Heat the remaining oil in a saucepan over medium heat. Add ginger and fry until golden brown, about 2 minutes.
• Remove with a slotted spoon and set aside. Add shallots and fry until translucent, about 2 minutes. Stir in carrots, then slowly add chicken stock, stirring well. Stir in salt.
• Bring to the boil, reduce heat to medium, cover, and simmer until carrots are fork-tender, 20 minutes.
• Remove to a liquidiser and puree until smooth. Add 1 teaspoon white pepper. Taste and adjust seasoning. Return puree to saucepan. Heat over medium-high heat.
• Divide among warmed soup bowls. Drizzle orange-infused olive oil over each bowl and garnish with  sautéed ginger.