John Myers
Ingredients for 3 servings:
- 1 small onion(s)
- 500 g carrot(s)
- 1 piece(s) ginger, thumb-sized
- 200 ml orange juice
- 1 cup millet
- 4 cups vegetable broth
- salt and pepper
- Thick juice (agave syrup) or sugar
- n. B. Oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
vegan
Cook the millet in the vegetable broth until all the liquid is absorbed (be careful, the millet tends to burn towards the end, so stir well and watch carefully!). Sauté the onion in oil in a large pot, add a little water and the peeled, wide-sliced carrots. Peel and thinly slice the ginger, add it, season with a little salt and agave syrup, and let it simmer. Once the carrots are tender, add about 3/4 of the millet and puree, then add the orange juice and continue pureeing. Season with salt and pepper and bring to a boil again. If the soup is too thin, add more millet. If you have any leftover millet, it freezes well and can be used in other soups or as a side dish for vegetable stir-fries.
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