Ingredients
Instructions
- Roughly chop the onions.
- Scrub and roughly chop carrots, celery and potatoes.
- Saute onions and celery in oil in the bottom of a large saucepan.
- After a few minutes add carrots, and continue to sauté until onions are beginning to go pearly.
- Stir occasionally to avoid burning.
- Stir in the potatoes, then add enough water to cover the vegetables by a couple of inches.
- Bring to the boil, then reduce heat and simmer until the vegetables are tender.
- Add the orange juice, zest (if using) and grated ginger.
- Blend the soup.
- Add more stock/hot water/orange juice to achieve desired thickness.
- Season with salt, freshly ground black pepper, bouillon powder, and a little butter.