1/2 T extra virgin olive oil or butter

1kg carrots

95g onion

130g cauliflower leaves and stems and off cuts

Small clove garlic

18g fresh ginger

1/2 tsp ground cumin

20g coriander stems and leaves

300g fresh orange plus zest

1.25 litre strong vegetable or chicken stock

20 grinds black pepper

15 grinds salt

Prepare vegetables while heating the saucepan or soup/stock pot with either the butter or the olive oil.

Peel and finely chop the garlic clove and fresh ginger.

Slice and dice the onion into 1cm pieces.

Add the garlic, ginger and onion to the pot and cover with a lid turning the heat to medium.

Peel, top, tail and dice the carrots into roughly 2cm pieces. Cut the cauliflower leaves and part of the stems into 1-2cm slices.

Add the carrots and cauliflower leaves and stems to the garlic, ginger and onions turning to coat evenly, replacing the lid.

Using a citrus zester if you have one, remove the orange zest and set aside. Remove the white pith from the orange and discard the pith.

 Cut the orange into quarters and a halve cross ways.

Finely chop the coriander stems and leaves setting aside 1/2 the leaves.

Add the cumin, salt and pepper and the stock as well as the cut orange and most of the zest, reserving some for garnishing.

Turn the heat to medium and simmer the soup until the vegetables are tender, for approximately 12-15 minutes. Using a stick blender or blender or food processor, blend the soup until it is smooth and creamy. Add in 3/4 of the coriander leaves and blend again.

Test to check seasonings and consistency.

When serving, garnish with the remaining orange zest and coriander leaves. 

You could also had a dash of - a 1/2 tsp of cream for each serving if desired for an extra richnes, but it is not necessary. We enjoy this soup without cream.