CARROT, ORANGE AND GINGER SOUP

Summer is on the way, but soup is still on the Chenot menu. 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.

Serves 10

INGREDIENTS

Carrot & ginger soup

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

Recommended portion

125g

METHOD

1. Clean, peel and cut the carrots into small pieces
2. In a large saucepan, braise the carrots in the olive oil for two minutes
3. Add the water, salt and ginger
4. Cover the pan and cook for 13 minutes or until carrots are tender
5. In a Vitamix or other blender, combine the carrot mixture and the ice
6. In a separate small pan, combine the orange juice and agave syrup
7. 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.

To your Best Life,

Your Chenot Wellness Team