Ingredients
300g carrots, peeled and roughly chopped
50g ginger, peeled and chopped
300ml orange juice
5g parsley
1 tbsp olive oil
Salt to taste
Boil the carrots until cooked through -- they should break when squeezed. Drain and leave to cool.
Place the chopped raw ginger into a liquidiser and add 50ml of water. Blend to make a rough paste. Add the orange juice and the cold carrots and blend. Check the seasoning and add salt if need be.
To serve, pour into a chilled bowl and garnish with olive oil and parsley.
