Carrot and ginger soup

Ingredients for 4 servings:

• 2 tbsp butter
• 2 tbsp oil (sunflower oil)
• 2 onions, chopped
• 3 cm ginger, fresh, peeled, finely chopped
• 500 g carrot(s), grated in a food processor or finely sliced
• 1 liter chicken broth
• ml juice (clementine juice), freshly squeezed (5 pieces)
• Sea salt
• Black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with clementines

Heat the butter and oil in a saucepan. Soften the onions with a pinch of salt and fry until golden brown. Add the ginger and carrots and fry for a few minutes. Add the stock and clementine juice, then season. Bring to a boil and simmer for about 20 minutes, until the carrots are tender. Strain through a sieve and puree the solids in a blender with 1 to 2 ladles of liquid. Return the creamy mixture to the remaining liquid and puree again. If necessary, return to the heat and season to taste. Tip: Orange or tangerine juice can also be used instead of clementine juice.