Carrot and Orange Soup

Ingredients for 4 servings:

• 300 g carrot(s)
• 1 small onion(s)
• 1 tbsp oil (sesame oil)
• 1 tsp ginger, freshly grated
• 2 apricots, dried
• 1 orange(s), freshly squeezed juice
• 1 vegetable stock cube
• Salt
• chili powder
• Nutmeg, grated
• yogurt
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the onion. Finely dice the apricots. Peel and slice the carrots. Sauté the onion in sesame oil until translucent. Briefly roast the ginger, nutmeg, and chili. Pour in half a liter of water. Cover with a vegetable stock cube, the carrots, and apricots, and simmer over medium heat for ten minutes. Then puree finely and add the orange juice. Season to taste with salt. Ladle the soup into warmed bowls and garnish with a tablespoon of yogurt and parsley.