Carrot, Orange and Ginger Soup

Preparation

1. 1
   Pour some olive oil into a large saucepan placed over medium heat. Place the carrots, ginger, orange zest and toss to coat the vegetables well. Sprinkle with a little salt and pepper. Cook for 15 minutes, stirring frequently.
2. 2
   Pour all of the vegetable stock into the saucepan and continue cooking the carrots for another 30 minutes or until tender.
3. 3
   Stir in the orange juice and cook for a few minutes more.
4. 4
   Carefully purée the carrots and stock in batches in a food processor (you get the smoothest soup using this method) but you can also use a hand held blender. If you are using the latter, leave the soup in the saucepan.
5. 5
   Pour the puréed soup back into the sauce pan if you puréed it in the food processor. Just before serving stir the butter into the soup, check the seasoning, adding a little more salt and pepper if needed. Sprinkle the cilantro on top of each bowl.