Serves 4.
30g organic butter
1 onion, finely chopped
4 cloves of garlic, crushed
2 tablespoons freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
Half teaspoon cayenne pepper
750g organic carrots, scrubbed and chopped
1 large organic potato, peeled and chopped
1.5 litres vegetable stock
1 teaspoon organic honey
1 tablespoon orange juice
Small bunch of fresh coriander, chopped
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. Stir in the honey and orange juice, and then blend in batches. Return to the pan to heat and serve hot with fresh coriander to garnish.
