Ingredients

• 2 onions, chopped
• 20 g butter
• 50 g sugar
• 1 kg fresh carrots, peeled and grated
• 20 g fresh ginger, peeled and grated
• 700 ml chicken stock
• 600 ml cream
• 2 oranges, juiced
• 1 tsp cumin
• 1/2 tsp white pepper

Method

1. Saute the onions slowly in butter with the sugar.
2. Add the rest of the ingredients until the carrots are soft and the liquid starts becoming a yellowish colour.
3. Blend in batches in a blender.
4. Season to taste.
5. Serve hot and garnish with some parsnip crisps and a few drops of basil oil.

Recipe: Jonty Nicolson