Easy, delicious and a touch of Christmas to come, you will need:
1 onion, roughly chopped
1 clove garlic
1 cinnamon stick
1/4 teaspoon ginger
4 large carrots, roughly chopped
6 cups stock
Juice of 2 oranges
1/2 teaspoon ground cinnamon
1 teaspoon olive oil
Sea salt and freshly ground black pepper
Sauté the garlic and onion in the olive oil on medium heat
Add the ginger and cinnamon stick stir and cook for 1-2 minutes. Stir as needed, so as not to burn the spices.
Add the chopped vegetables and stir.
Cook for a few minutes and then add the stock.
Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked.
Add the orange juice and cinnamon then turn off the heat.
Allow the soup to cool. Remove cinnamon stick blend it to make it smooth.
To serve the soup, heat it up and top it with finely chopped parsley.