Carrot soup with scamorza

Ingredients for 4 servings:

• 1 kg carrot(s), cleaned, cut into approx. 3cm pieces
• 400 g shallot(s), cleaned, cut into approx. 3 cm pieces
• 1 liter juice (carrot juice)
• 1 red chili pepper(s), finely diced
• 1 tbsp oregano, dried
• 2 tbsp rosemary
• Sea salt, coarse
• 1 tbsp chili flakes
• 1 tsp orange peel, finely grated
• 2 tbsp olive oil
• 125 g cheese (Scamorza), cut into very thin slices
• 1 liter vegetable broth
• 3 tbsp lemon juice
• 6 basil leaves, cut into fine strips

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat oven to 250°C. Place the carrot and shallot pieces in a roasting pan. Pour in 500ml of carrot juice. Add the chili pepper, oregano, and rosemary, and season lightly with salt. Braise in the oven on the lowest rack for 40 minutes, until the liquid has almost completely evaporated, opening the oven door several times during this time. Mix the chili flakes, orange zest, and oil well and brush the cheese slices with it. Let the carrot mixture cool slightly and puree in a food processor until finely chopped (not mush-like!). Pour in the remaining carrot juice and the broth and simmer gently for about 10 minutes. Add the lemon juice and add more salt if desired. Just before serving, mix the basil with the scamorza. First divide the cheese between soup bowls; then ladle in the soup.