Carrot soup

Earlier this year, I tried Mary Berry’s trick of putting Thai curry paste in tomato soup – I haven’t gone back since.

It makes the whole dish taste so much more warming and “moreish”.

Usually, I reckon ginger does the same thing to a carrot soup (I always grate some into the mix for a fiery tang).

But recently, when faced with a glut of leftover carrots, I found yet another zesty ingredient some home cooks swear by: orange peel.

I already add orange zest to my carrot cake, which I love. So, I figured I’d give it a go.

Holding orange/the completed soup

How do you make carrot and orange soup?

Start off as usual: sauté some onions with carrots, sizzle some ginger and garlic at the last minute, and simmer the lot (with spices of your choice) along with some stock and strips of........

© HuffPost