Step: 1/9

Finely grate the orange zest and mix it with the olive oil.

Step: 2/9

Peel and chop the ginger. Peel and finely dice the shallots. Peel and roughly chop the carrots.

Step: 3/9

Heat the rapeseed oil in a pan and saute the carrots with the ginger and shallots over a medium heat.

Step: 4/9

Add the vegetable stock, bring to the boil, reduce the heat, cover and simmer for 25 minutes.

Step: 5/9

Blitz the soup with a hand blender or in a food processor until smooth then pour through a sieve into a clean pan.

Step: 6/9

Season the carrot soup with salt, pepper and some lemon juice.

Step: 7/9

Whip the cream until thick but not stiff.

Step: 8/9

Re-heat the soup and serve in soup plates or bowls with 1 tablespoon cream in the middle.

Step: 9/9

Drain the orange oil through a fine sieve and drizzle over the soup. Serve with crispy fried carrot strips.