A soup bright and flavoursome enough to cheer even the dullest day, this is given a little extra oomph with ginger and orange zest and juice.
2 tbsp extra virgin rapeseed oil (we like Hill Farm’s)
2 onions, peeled and chopped
2 fat cloves of garlic, peeled and finely chopped
1 small thumb of ginger, peeled and grated
2 tspn ground coriander
½ tspn ground ginger
400g carrots (weight before prepping)
500g butternut squash(weight before peeling)
The zest and juice of 1 orange
750-1000 ml chicken or vegetable stock
Salt and freshly ground black pepper
Pumpkin seeds, to garnish
Peel and chop the carrots and squash into small dice. Heat the oil in a large pan and fry the chopped onions with a pinch of salt until soft and golden. Add the garlic and fry for one minute more.
Now add the coriander and ground ginger and cook for another minute, before tipping in the carrots and squash. Stir to coat and add 750 ml of stock and the orange juice and zest. Bring to a boil then simmer until the vegetables are soft enough to squash with a wooden spoon.
Using an immersion blender, whizz the soup until smooth, adding more stock if it is too thick for your taste. Check the seasoning, adding salt and pepper to taste, and serve topped with a few pumpkin seeds.