Delight in a vibrant fusion of flavors with this velvety carrot and ginger soup which has a subtle undertone of orange and is perfected with a garnish of toasted pumpkin seeds, adding a delightful crunch.

Serves 8–10.

Ingredients:

5 cups (1200ml) no-salt-added vegetable stock

1 large (150g) yellow onion, chopped

1½ cups (100g) celery, diced

1 teaspoon chopped garlic

2 tablespoons ginger, peeled and grated

5 cups (1000g) carrots, peeled and chopped

3½ ounces (100ml) fresh orange juice

1 ounce (30g) toasted pumpkin seeds

1. Heat a large pot over medium heat. Add 2 tablespoons of vegetable stock; when it dances, add onion, celery, garlic, and ginger, and sauté. Add carrots and sauté until softened.

2. Add remaining vegetable stock and bring to boil. Reduce heat and simmer until carrots are completely cooked.

3. Blend soup until smooth. Strain soup using a strainer, discarding small bits. Add orange juice and season with Galaxy Dust. Adjust consistency if required.

4. Chill soup in refrigerator. To serve, garnish with toasted pumpkin seeds.