Chilled raw carrot, orange and ginger soup

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Recipe by:   Phillippa Cheifitz
Serves:   6
Prep time:   15 minutes
Cooking Instructions

Blend the carrot with the orange juice and chill well.

Add the grated ginger and garnish with carrot curls, coriander, pink salt and chilli, if using.

Cook’s notes: Himalayan pink salt, available at specialty food stores, has a high mineral content and a beautiful pink colour. Read more about gourmet salts.

Try raw beetroot, baby marrows or ripe red tomatoes, skinned and chopped, instead of carrot.

Wine: Jordan Unwooded Chardonnay 2009