Carrot Ginger and Orange soup

Keeping it quick and simple for a lazy bank holiday afternoon

Made 1 large saucepan - for 4x lunches or 2x dinners

6 large carrots
1 heaped tsp crushed ginger
1 onion
1 orange
1 vegetable stock cube
1 small bunch parsley
Crème fraîche to serve - optional

1. Peel and chop the onion and carrots and add to a large saucepan. Add the crushed ginger.
2. Pour over boiled water until just covered then crumble in the stock cube and stir to dissolve.
3. Bring the mix to the boil and then turn down to simmer for around 15 minutes or until the carrot pieces are soft.
4. Take off the heat and leave to cool for a couple of minutes before liquidising until smooth
5. Add the zest and juice of the orange into the mix and stir in
6. Roughly chop the parsley and stir through
7. Serve with a spoonful of crème fraîche if using or just with bread for dipping

Looking back this could do with a generous helping of chickpeas stirred through to bulk it up and add some protein... next time!