450 ml chicken or vegetable stock 375 g carrots , finely chopped 1 teaspoon freshly grated ginger 150 ml fresh orange juice Rind of one orange , finely grated, plus two extra teaspoon of coarsely grated orange rind 150 g yogurt Salt and pepper to taste
Place the stock and the carrots in a pan and boil. Reduce heat and simmer till the carrots are tender. Cool and place in a blender along with the grated ginger , orange juice , yogurt and seasoning.
Blend till all the ingredients are well combined. Chill for five hours.
Place in serving bowls, decorate with the coarsely – grated orange rind and serve.
When buying ginger , choose pieces which are firm and light colored. If the skin is darker and wrinkled , it means the ginger is dehydrated , and will be quite stinky.