Carrot and ginger soup

Carrot and ginger soup (4)

350 gr carrots
1pt vegetable stock
1 piece of fresh root ginger peeled
25 gr butter
2 medium onions, sliced
1 tsp ground ginger
1 tsp grated orange rind
2 tbsp orange juice
Salt and pepper
Garnish with parsley

Put the carrots, stock and ginger into a pan
Bring to boil and simmer for 15 mins
Discard the ginger and remove and reserve 1 tbsp of carrots slices
Melt butter in a saucepan, add the onions and fry gently for 3 mins
Stir in ground ginger and cook for 1 min.
Stir in the orange rind and juice and add the carrots and stock
Cover the pan, bring to boil and simmer for 10 mins
Puree the soup
Return to pan and season with salt and pepper

To make a garnish, thinly slice the reserved carrot slices and stamp out shapes with aspic cutters
Reheat the soup
Pour into the bowls and garnish with carrot shapes and parsley