Moroccan Carrot Soup - cooking recipe

Ingredients

30 g organic butter
1 onion, finely chopped
4 garlic cloves, crushed
2 tablespoons freshly grated gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
750 g organic carrots, scrubbed and chopped
1 large organic potato, peeled and chopped
1 1/2 liters vegetable stock
1 teaspoon organic honey
1 tablespoon orange juice
1 bunch fresh coriander, chopped

Preparation

Heat the butter in a heavy-based saucepan.
Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
Leave to cool slightly then stir in the honey and orange juice, and then blend it in batches.
Return to the pan to heat and serve hot with fresh coriander to garnish.