Peel and cut the carrot into pieces. Heat a splash of oil in a pan and fry the carrots for about 5 minutes. Peel and finely chop the onion. Halve the chilli pepper lengthways, remove the seeds and cut the pepper into pieces. Peel the ginger. Add the onion and pepper to the pan with the carrots, grate the ginger over them and fry for about 2 minutes. Pour in the orange juice and stock and cook the carrots for about 10 minutes until tender. Blend the soup with a stick blender. Serve the soup in bowls, add a spoonful of crème fraîche and garnish with coriander.

600 g winter carrots 1 onion 1 red pepper 1 l orange juice 500 ml vegetable stock ½ cup crème fraîche 4 coriander