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Carrot and parsnip soup with orange and ginger

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A saucepan of soup is heartening on those cold winter days.

3 Tbsp	Butter
3	Onions, roughly chopped
500 g	Carrots, or 2-3
2	Parsnips, or 400g
1 tsp	Ground cumin
1 knob	Ginger, peeled and finely diced
1 Ltr	Chicken stock, or vegetable stock
1	Orange, grated zest and juice
1	Mint leaves

Melt the butter in a large heavy pan, then add the onion. Fry gently until it is soft and golden.
Add the carrot, parsnip, cumin and ginger and stir well. Place a piece of baking paper on top of the vegetables and cover with the lid.
Cook the vegetables slowly over a low heat until softened.
Add the stock and bring to a simmer for about 10 minutes or until the carrots are really tender.
Drain the contents of the saucepan, catching all the liquid in a bowl.
To purée the vegetables, return a little of the liquid and place them in a food processor, or use a stick blender or pass them through a mouli.
Do not over-process them, as this will make the soup frothy.
Tip the puréed vegetables back into the pan and gently stir in the remaining reserved liquid with the orange zest and juice.
Season to taste with salt and pepper. Reheat when ready to serve.
Add sprigs of mint or sliced mint leaves as a garnish.