Carrot and ginger soup with orange oil

Ingredients for 2 servings:

• 1 orange(s) (organic)
• 2 tbsp olive oil
• 300 g carrot(s)
• 25 g ginger
• 1 onion(s)
• 1 tbsp oil
• 500 ml vegetable stock
• ½ lemon(s)
• 50 ml cream
• salt and pepper

Instructions

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

Grate the orange zest and mix with the olive oil. Peel and roughly chop the carrots. Peel and finely chop the ginger. Finely dice the onion. Sauté the chopped vegetables in 1 tablespoon of oil in a saucepan. Pour in the broth and simmer over low heat for 25 minutes. Purée the soup (I used a potato masher) and season with lemon juice, salt, and pepper. Bring back to a boil briefly. Whip the cream. Strain the orange oil through a sieve and garnish the soup with the cream and oil.