Carrot & Orange Soup

– peel the carrots and cut them into cubes;

– peel the potatoes and cut them into cubes;

– chop the leek;

– pour the vegetable stock into a saucepan, place it on a stove on medium heat and bring to boil;

– pour the vegetables into the boiling vegetable broth, add the rosemary and let it cook leaving the lid half-open;

– after 15 minutes and continue cooking for another 10/12 minutes;

– remove the pan from the stove;

– remove the rosemary, add the ground ginger, then blend everything together with an immersion blender;

– add the orange juice and stir well;

– serve the soup topped with a drizzle of extra virgin olive oil