Carrot and ginger soup with chili

Ingredients for 4 servings:

• 1 shallot(s)
• 30 g fresh ginger
• ½ chili pepper(s), fresh
• 2 tbsp butter
• 4 carrots
• 1 pinch of salt
• 600 ml vegetable stock
• 2 tbsp crème fraîche
• 1 orange(s), organic, grated peel and juice
• n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low carbohydrates

Peel the shallots and finely dice. Peel the ginger and finely grate. Finely chop the chili pepper (seeded if desired). Briefly sauté everything in melted butter in a soup pot. Peel the carrots and cut into small pieces. Add the carrot pieces, season with salt, and cook covered for another 10 minutes. Now pour in the vegetable stock until the carrots are covered. Add the orange zest and let the soup simmer for another 10 minutes. Purée the contents of the pot with a hand blender, then stir in the orange juice and crème fraîche. Season with salt and pepper and serve. Tip: This recipe also works with cauliflower or broccoli.