Orange Carrot and Ginger soup

1 onion, sliced
1 clove of garlic, sliced
Gently fry the onions and garlic in the olive oil for a few minutes.

1 orange, peel grated, juice squeezed
1 thumb-sized knob of ginger, grated
Add the orange peel and the ginger, and stir well.
(This smells heavenly.)

3 carrots, sliced
Add the carrots, the orange juice and enough water to cover.
Boil for about 20 minutes.
After that, get your trusty immersion blender (or a food processor, if you don't happen to have one) and blend the soup.

olive oil
salt
white pepper
When smooth, check if you need a bit more water, season with salt and white pepper, and enjoy.

Makes two large bowls
The soup had a nice blend of flavors - aromatic, citrusy, sweet, earthy - and a lovely orange color. (Anne's Food)