Carrot & Ginger Soup

Just a quick and easy recipe. I had some leftover veg so made this simple but delicious soup. I didn't have fresh ginger so I used pickled ginger which worked just as well.

Ingredients:

2 tsp. olive oil (or unsalted butter)
200g onions (diced)

600g peeled & sliced carrots
1 1/2 tbsp. grated fresh ginger root 

1 Litre vegetable broth (or chicken broth)
100ml. orange juice
300ml milk (you may use 1/2  milk, 1/2 cream)
Salt
Paprika

Menu:

• Saute the onions in the olive oil in a large pot. Use low to medium heat; the onions should cook but not brown. Stir constantly, 3 to 4 minutes. 
• Add carrots, ginger and broth and simmer 25 to 30 minutes until carrots are tender.
• Puree the whole potful in the blender. Blend as long as necessary to get rid of all the lumps. Return to large pot. 
• Stir in orange juice and milk. 
• Season to taste with salt and paprika. Heat but do not let boil.
• Enjoy