Carrot And Ginger Soup

350 g/12 oz carrots, scraped and sliced
600 ml/1 pint vegetable stock
1 piece fresh root ginger, peeled
25 g/1 oz polyunsaturated margarine
2 medium onions, peeled and sliced
1 teaspoon ground ginger
1 teaspoon grated orange rind
2 tablespoons orange juice
salt
freshly ground black pepper
Garnish:
4 tablespoons plain low-fat yogurt
4 small parsley sprigs

Put the carrots, stock and root ginger into a pan. Bring to the boil and simmer for 15 minutes. Discard the ginger and remove and reserve 1 tablespoon of the carrot slices.

Melt the margarine its a saucepan, add the onions and fry gently for 3 minutes. Stir its the ground ginger and cook for 1 minute. Stir in the orange rind and juice and add the carrots and stock. Cover the pan, bring to the boil and simmer for 10 minutes.

Puree the soup in a blender or food processor, or rub through a sieve. Return the purée to the pan and season to taste with salt and pepper.

To make the carrot garnish, thinly slice the reserved carrot slices and stamp out shapes with little aspic cutters