Exotic carrot soup

Ingredients for 2 servings:

• 300 g carrot(s)
• 1 tbsp oil (rapeseed oil)
• 400 ml vegetable stock, alternatively chicken stock
• 75 ml orange juice
• 1 tbsp soy sauce
• 1 chili pepper(s), dried
• 2 tbsp sour cream
• 1 tsp ginger, finely chopped
• 2 tbsp cress
• Salt
• Pepper from the mill
• 1 shallot(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

cleverly and lightning-fast

Clean and slice the carrots. Peel and finely dice the shallot. Sauté the shallot in heated oil until translucent. Add the carrot slices, broth, and orange juice. Stir in the soy sauce and chili pepper. Simmer over low heat for about 15 minutes, until the carrots are soft. Mix the sour cream with the ginger and cress. Remove the chili pepper and purée the soup in a blender or with an immersion blender. Season with salt and pepper. Divide between two plates. Place a dollop of the ginger cream in the center of each and serve with a grind of pepper.