Serves 4
500g peeled carrots
200ml fresh orange juice
200ml vegetable nage
2cm piece fresh ginger, peeled and sliced
1 tsp fresh coriander seeds, tied in a small piece of muslin
1 bay leaf
4 tbsp crème fraîche
3 tbsp fresh coriander
1 Place the carrots, orange juice, vegetable nage, ginger, coriander seeds and bay leaf in a pan. Bring to the boil, then lower the heat and simmer for 20 minutes. Remove from the heat and allow to cool.
2 Discard the ginger, coriander seeds and bay leaf. Pass the soup through a mouli, or pur?e and pass through a fine sieve. Chill for 3-4 hours.
3 Chill 4 deep soup bowls and pour in the soup. Top with the crème fraîche and fresh coriander and serve.