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Heat the oil in a large pan. Add the onion and ginger and cook over a low heat for one minute until just beginning to soften.
Pour boiling water over the parsley leaves and allow to stand for two minutes. Then drain and run under cold water until completely cooled.
Meanwhile heat the stock until boiling hot.
Add the carrots, honey and lemon juice to the onion and ginger mixture. Stir to combine and pour in the hot stock. Bring to the boil, then reduce the heat and simmer for about 4-5 minutes.
With a mini-blender, puree the blanched leaves with two tablespoons of the extra virgin olive oil. Then whisk in the remaining oil to form an emulsion. Season well with salt and black pepper.
Leave the soup to cool a little, and then blend to a puree in batches in a food processor or with a hand blender.
To serve, re-heat gently and season to taste. Ladle into bowls and add a drizzle of cream to each. Finish with a generous drizzle of parsley puree and grinding of black pepper.
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