8 Carrots – peeled and chopped
3 large parsnips – peeled and chopped
1 potato – peeled and chopped
1 knob of ginger – Chopped finely
1 Medium onion – Chopped
2 Medium Leeks
4 Sticks of celery
2 Cloves of garlic – chopped
1 tsp orange Zest (optional)
1 tsp olive oil
Vegetable stock to taste
In a pot, fry the onion, leeks, celery, garlic and ginger, in olive oil, until the onion becomes transparent
Add the carrots, potato and parsnips and fry for 1 minute
Cover with water, bring to a boil and simmer until the carrots are soft (± 45min – 1h). Add vegetable stock to taste.
Blend the soup until smooth
Add the zest just before serving (optional)