Carrot soupEarlier this year, I tried Mary Berry’s trick of putting Thai curry paste in tomato soup – I haven’t gone back since. It makes the whole dish taste so much more warming and “moreish”. Usually, I reckon ginger does the same thing to a carrot soup (I always grate some into the mix for a fiery tang). But recently, when faced with a glut of leftover carrots, I found yet another zesty ingredient some home cooks swear by: orange peel. I already add orange zest to my carrot cake, which I love. So, I figured I’d give it a go. Holding orange/the completed soupHow do you make carrot and orange soup?Start off as usual: sauté some onions with carrots, sizzle