2 medium onions
6 medium carrots, peeled and finely sliced
1 ½ lt vegetable stock
10 cm piece of ginger, peeled and finely grated
1 tblsp olive oil
Zest of 2 oranges
Juice of 2 oranges
1 bunch of chives finely chopped
Heat the oil in a large pan and sauté off the onions until golden, add in the carrots and cook for a further 5 minutes.
Grate the ginger and squeeze off the extra liquid into the pan, add the stock, orange zest and juice and allow the soup to simmer for 15 – 20 mins or until the carrots are soft.
Season with salt and pepper, add in the chives and blend the soup until smooth and garnish with chives.