Vintage on line

My sister sent me this recipe by e-mail, I haven't tried it yet but it definately sounds yummy!
Anyhoo here is the recipe for Carrot, Ginger & Orange Soup.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:
600g (1lb 5oz) carrots
40g (1 1/2oz) root ginger
1 onion
1 vegetable stock cube
1 orange
10ml (2tsp) Sunflower oil

Method
Peel and cube carrots and onion.
Place in a large lidded saucepan with half the peeled and grated ginger.
Add 600ml (1pt) water and crumble in stock cube.
Cover. Simmer for about 20 minutes until the carrots have softened. Cool a little then liquidise until smooth.
Grate orange rind. Add half to soup with the squeezed juice. Add more water to give desired consistency if necessary.
Cut remaining peeled ginger into fine strips. Gently fry in the oil until golden. Serve on top of soup with remaining orange rind.


I don't think I would personally fry the ginger in oil though, got to think of those calories & fat you know! But mmmmmm, yummy soup!
Something to warm you up on a cold winters day.