Step 1

Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes 
until the carrots are tender.

Step 2

Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). Season with salt and pepper, then serve with a swirl of yogurt and a sprinkling of fresh coriander leaves.