Carrot and orange soup with ginger

Ingredients for 6 servings:

• 2 kg carrot(s)
• 4 m.-sized orange(s)
• 3 tbsp olive oil
• 3 m.-sized onion(s)
• 5 cm ginger root, about the thickness of a thumb
• 3 cloves garlic, more or less to taste
• 1.2 liters of vegetable broth
• 1 cup whipped cream, 200 g
• 1 cup sour cream, 200 g
• 1 stalk(s) leek
• salt and pepper
• chili flakes
• Chives and/or parsley

Instructions

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

Peel the carrots and cut into finger-thick slices. Juice the oranges. Peel and dice the onions. Peel the ginger and garlic cloves and slice finely. Heat the olive oil in a large pot and sauté the diced onions until translucent. After about 5 minutes, add the carrots, ginger, and garlic, season, and sauté for about another 5 minutes, stirring occasionally. Deglaze with the orange juice and bring to a boil briefly. Then add the vegetable stock and cook over medium heat for about 20 minutes, stirring occasionally. When the carrots are soft, puree everything with a hand blender. Stir in the heavy cream and sour cream and add the thinly sliced ​​leek, simmer for 2-3 minutes, and serve. Serve in deep plates and garnish with some finely chopped parsley or chives and an orange wedge.