Carrot cream soup with orange gremolata à la Gabi

Ingredients for 4 servings:

• 700 g carrot(s)
• 1 large potato(s), floury
• 1 onion(s)
• 1 clove(s) garlic
• 20 g ginger
• 2 tbsp rapeseed oil
• 1 tsp brown sugar
• 1 pinch of chili powder
• 600 ml vegetable stock
• 1 orange(s), untreated
• 200 ml cream (10%)
• salt and pepper
• 1 small red chili pepper(s)
• 1 bunch of coriander leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Peel and dice the carrots and potatoes. Finely chop the onion, garlic, and ginger. Set aside half of the ginger and sauté the rest with the onion and garlic in the hot oil. Add the carrots, potatoes, sugar, and chili powder, and sauté for 2-3 minutes. Pour in the broth, simmer for about 20 minutes, and then puree. Grate the orange zest and set aside. Squeeze out the juice and add it to the soup along with the cream. Heat through, season with salt, and pepper. Finely chop the chili pepper and coriander. Mix with the remaining ginger and orange zest to make a gremolata and serve separately from the soup.