1 small onion, roughly minced
3 2cm slices of fresh ginger, minced (use only 1 slice if you’re using an Asian flavored stock)
1 tsp ground cumin
1 tsp ground coriander
3 big carrots, roughly chopped
5 cups stock (I had an Asian infused veggie stock – see notes below)
the juice of 1 big orange
To season: sea salt, freshly ground black pepper and chili flakes
To serve: fresh coriander, good olive oil, finely sliced green onions or cooked quinoa