Carrot Orange & Ginger Soup

This bright bowl of vitamin-packed deliciousness is as sunny as an August day but extra zingy with the addition of warm ginger and fragrant citrus orange. A quick, nutritious meal anytime of the year, whatever the temperature.

Ingredients:

• 900 g cleaned, chopped carrots
• 7 g extra-virgin olive oil
• 13 g peeled, grated ginger
• 3 g salt
• 650 ml cold water
• 250 g ice

Orange reduction

• 300 ml fresh orange juice
• 10 g agave syrup

Preparation:

• Clean, peel and cut the carrots into small pieces
• In a large saucepan, braise the carrots in the olive oil for two minutes
• Add the water, salt and ginger
• Cover the pan and cook for 13 minutes or until carrots are tender
• In a Vitamix or other blender, combine the carrot mixture and the ice
• In a separate small pan, combine the orange juice and agave syrup
• Whisk together while heating gently then let it reduce for around 30 minutes until it becomes a thick sauce-like consistency

           To Serve

           Plate the soup and drizzle with 8g of the orange reduction on top.