Carrot, orange, and ginger soup

Ingredients for 6 servings:

• 1 large onion(s)
• 1 piece(s) ginger of your choice
• 4 cloves garlic
• 2 tbsp olive oil
• 1 kg carrot(s)
• 4 potatoes
• 4 orange(s), untreated
• 1 cup of cream
• 1 cup crème fraîche
• n. B. Orange(s) peel, grated
• 2 liters of chicken or vegetable broth
• 1 salt and pepper
• 1 bunch thyme, fresh
• Garlic pepper
• Worcestershire sauce
• a little Tabasco
• possibly sherry if required
• 1 pinch(s) brown sugar
• 3 tbsp nuts (nut topping, alternatively pine nuts or pumpkin seeds)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

fast, fresh and delicious

Peel the onion, ginger, and garlic cloves. Then finely dice and sauté in hot olive oil. Add the peeled and finely chopped potatoes and carrots. Dust the carrots with a generous pinch of brown sugar and sauté everything while stirring until translucent. Deglaze with the chicken stock and simmer for about half an hour. Then puree. Peel some zest from 2 oranges and finely grate the zest from the other two oranges. Then juice all the oranges. Now add the cream and the orange juice. Puree again and do not let it boil. Season to taste with pepper, salt, garlic pepper, Worcestershire sauce, a little Tabasco, thyme, the grated orange zest, and perhaps a little sherry. Gently toast the nuts for the topping (pine nuts or pumpkin seeds) in a pan. Ladle the soup into bowls and serve with a dollop of crème fraîche. Sprinkle the nut topping over the soup and garnish with some thyme and orange zest. This is a great, fresh soup for many occasions and menus.