Carrot and orange cream soup with ginger

Ingredients for 4 servings:

• 500 g carrot(s)
• 3 tbsp butter
• 1 orange(s), juice
• 1 onion(s)
• 1 cm ginger, fresh
• 1 liter vegetable broth
• Salt and pepper, freshly ground
• 4 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

Clean, peel, and slice the carrots. Melt the butter in a saucepan over low heat, add the carrots, and cover and cook for 10 minutes. Meanwhile, peel and finely chop the onion and ginger. Deglaze the carrots with orange juice, add the onion and ginger, and pour in the broth. Season with salt and pepper. Bring to a boil and simmer for 20 minutes. Remove the soup from the heat and purée or strain through a sieve. Ladle into soup bowls and garnish with crème fraîche.