This is great for autumn, perfect as the long nights close in and the temperatures start to drop. Carrot and coriander is a classic combination. I like the addition of orange to provide some acidity, and the ginger for depth of flavour and fragrance. Add a dollop of crème fraiche and sprinkle some toasted flaked almonds on top or serve with crusty French bread to give some crunch.

Serves 4

Ingredients

1 large orange
25ml olive oil
1 large onion, sliced
2 garlic clove, thinly sliced
450g large carrots, peeled and sliced
1 thumb-sized knob of ginger, finely chopped
1 tsp ground coriander
1.5l vegetable stock
1 large bunch of fresh coriander, chopped
4 tbsp crème fraiche (optional)

Method

• Using a peeler, peel several long strips of zest from the orange. Juice it and discard the rest.
• Heat the olive oil in a pan on a medium-low heat and gently fry the onion and garlic until softened and beginning to caramelise.
• Add the carrots, ginger and orange peel, turn the heat up to medium, and cook for 3-5 minutes until the carrots begin to soften. Stir frequently to ensure the vegetables do not catch on the bottom and burn.
• Stir in the ground coriander and season well. Cook for a further 2 minutes.
• Add the stock and bring to the boil. Simmer until the vegetables are tender.
• Remove from the heat, pick out the orange peel using tongs or a spoon, stir in the orange juice and blend until smooth. Reheat, check seasoning and serve with chopped coriander on top, a drizzle of olive oil and a dollop of crème fraiche (optional).