Carrot and orange soup

Ingredients for 4 servings:

• 1 onion(s)
• 400 g carrot(s)
• 1 piece(s) ginger root, approx. 10 g, more if necessary, depending on taste
• 1 tbsp olive oil
• 750 ml vegetable stock
• 1 orange(s)
• 2 tbsp sauce thickener, light
• Salt and pepper, mixed black or white, freshly ground
• Coriander, freshly ground, optional
• 1 orange(s), filleted
• 1 carrot(s), sliced ​​into thin strips
• some dill, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

e.g. as a starter

Peel and finely dice the onions or shallots. Trim, peel, rinse, and dice the carrots. Peel and chop the ginger. Heat the olive oil in a saucepan and sauté the diced onions or shallots until translucent. Then add the diced carrots and chopped ginger and sauté briefly. Then pour in the vegetable stock, bring to a boil, and then cover and simmer for about 20 minutes. Halve the orange and squeeze out the juice. Purée the soup, stir in the orange juice, and bring to a boil. Stir in the sauce thickener and simmer for about 1 minute. Season the soup with salt, pepper, and coriander. Serve the soup in bowls or plates and garnish with the orange segments, carrot shavings, and dill.