Carrot and Orange Soup

Ingredients for 4 servings:

• 1 onion(s)
• 2 stalk(s) Celery
• 500 g carrot(s)
• 1 tbsp oil
• 2 tbsp flour
• 1 liter vegetable broth
• 1 orange(s), the juice
• 1 pinch of nutmeg
• 1 pinch of coriander
• 1 pinch of ginger powder
• 100 ml cream, whipped
• 2 tbsp almond(s) (flaked almonds)
• n. B. Orange(s) – Fillets

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and dice the onion, celery, and carrots. Sauté in heated oil. Dust with flour and pour in the vegetable stock. Simmer for about 20 minutes. Then purée the soup. Add the orange juice. Season with salt, pepper, nutmeg, coriander, and ginger powder, and let it simmer briefly. Toast the almond flakes in a dry pan. Serve the soup garnished with whipped cream, almond flakes, and orange segments.