Ingredients: for around 4 people
5 or 6 medium-sized organic carrots
1 organic orange (juice and zest)
3 or 4 teaspoons of honey
1 piece of ginger (if desired)
water, as needed
for the garnish
garnish – florets of Romanesco broccoli, toasted and chopped hazelnuts, dried edible flowers
Place the well-washed and chopped carrots, grated ginger and orange zest into a large bowl and cover with water to a level of about one finger above the ingredients. Bring to the boil and cook over a moderate heat for around 20 minutes with the lid on.
Add the orange juice and the honey and continue cooking for another 5-7 minutes.
Turn off the heat and, using an immersion blender, purée to a smooth cream consistency.
If you desire a more liquid cream, add a little water.
Pour into the bowls and decorate with edible, dried flower petals, chopped hazelnuts and florets of Romanesco broccoli.