Asian carrot soup

Ingredients for 4 servings:

• 500 g carrot(s)
• 280 g sweet potatoes
• 100 ml orange juice
• 70 g spring onions
• 10 g ginger root
• 1 chili pepper(s)
• 2 tbsp vegetable oil or peanut oil
• 1 tbsp coriander greens, chopped
• ¼ tsp coriander powder
• salt and pepper
• 60 ml vegetable stock

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel the carrots and sweet potatoes. Finely chop 400g carrots and 200g sweet potatoes. Peel and finely chop the ginger. Chop the chili and 50g spring onions. Sauté everything in the heated oil. Pour in the juice and vegetable stock and simmer for about 15 minutes. Then puree and season with salt, pepper, and coriander powder. Finely dice the remaining carrots and sweet potatoes. Slice the remaining spring onion into rings. Cook everything in lightly salted water until al dente. Pour into a sieve and drain. Add to the soup and sprinkle with the coriander.