• A good glug of olive oil
• 4 small onions, chopped
• 4 garlic cloves, chopped
• 2–3 inch piece of fresh ginger, finely grated
• Zest and juice of 2 oranges
• 8 carrots, peeled and sliced
• 1 litre water with vegan stock or 4 tsp vegetable bouillon
• Couple of pinches of cayenne pepper or chilli powder (optional)
• Sea salt and pepper to taste

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To serve:

• Coconut yoghurt or vegan crème fraiche (optional)
• Chopped coriander leaves

1. In a saucepan, gently cook the onion in the olive oil until softened.
2. Add the garlic, ginger, and orange zest. Cook for a minute or so then add the carrots, stock, and cayenne pepper or chilli powder (if using).
3. Simmer until the carrots are tender.
4. Using a hand blender, blend the soup until smooth.
5. Add the orange juice and season with salt and pepper. Blend again briefly to mix.
6. Reheat gently. Serve with an optional dollop of coconut yoghurt or crème fraiche, and a sprinkle of chopped coriander on top.