Carrot soup with ginger and orange

Ingredients for 3 servings:

• 500 g carrot(s)
• 1 onion(s)
• 3 cm ginger or more, to taste
• 250 ml vegetable stock
• 250 ml meat broth
• 1 orange(s), juice
• some cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

creamy, spicy and fresh!

Dice the onion, peel the carrots, and cut into roughly 2-cm pieces. Melt some butter in a saucepan and sauté the carrots and onions. Pour the broth (I always use vegetable broth and meat broth, as meat broth has a stronger flavor and is richer) into the pan, bring to a boil, and simmer on medium heat for about 20 minutes, until the carrots are soft but not overcooked. Meanwhile, finely chop the ginger and juice the orange. Add the ginger to the soup and puree until smooth. Add the orange juice and thicken with a little cream. Season to taste with salt and pepper and serve. I always serve it with toasted bread and pumpkin seed oil—a few drops drizzled over the soup—it’s divine!