Instructions

1. Peel and finely chop the onion & garlic, peel and grate the ginger.
2. Heat the oil in the pan; fry the onions for 7 or 8 minutes then add the garlic and ⅔ of the ginger. Stir fry for another couple of minutes.
3. Stir in the carrots, orange zest and stock. Bring to the boil and put on the lid. Cook under pressure for 15 minutes then allow to cool.
4. Add the orange juice and remaining ginger. Use a blender to create a smooth texture. Garnish & serve.