Carrot and orange soup with date gremolata

Ingredients for 4 servings:

• 2 onions
• 500 g carrot(s)
• 2 tbsp butter
• 800 ml vegetable stock
• 2 oranges, juice
• 6 tbsp cream
• Salt
• 1 bunch of parsley
• ½ lemon(s), untreated, grated peel and juice
• 1 garlic clove(s)
• 40 g Parmesan, grated
• 5 dates

Instructions

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

Roughly chop the onions. Thinly slice the carrots. Sauté both in the butter for about 5 minutes. Add the broth and simmer for about 15 minutes. Then puree everything, add the orange juice, and bring to a boil. Finally, add the cream and season with salt and pepper. For the gremolata, roughly chop the parsley, lemon zest, garlic, Parmesan cheese, and pitted dates in a blender. Sprinkle over the soup before serving.