Orange and Carrot Soup

Halve the oranges and squeeze them. Makes approx. 300 ml. Peel the carrots with the peeler and dice except for one (approx. 50 g). Scrape one carrot with the vegetable blossom scraper / vegetable peeler 2 in 1 and cut / slice into fine carrot blossom slices (approx. 1 - 2 mm thick) with the vegetable slicer. Peel and dice the onion. Peel and finely dice the ginger and garlic cloves. Heat olive oil (2 tbsp) in a saucepan and fry the onion and garlic cubes in it. Add the diced carrots and fry them vigorously for a short time. Deglaze / pour in the vegetable stock (800 ml) and add the orange juice (200 ml). Season with salt (1 teaspoon), pepper (½ teaspoon) and let everything simmer with the lid closed for approx. 25 minutes. Puree the soup with a hand blender, add the carrot blossoms, season / refine with butter (1 tbsp), crème fra1iche (4 tbsp), sugar (1 tbsp) and sweet soy sauce (1 tbsp) and lightly for another 6–8 minutes Simmer. Put the remaining orange juice (approx. 100 ml) in a pan and add sugar (1 teaspoon). Reduce the turmeric (½ teaspoon) until syrupy. Finally stir in the crème fraîche (1 teaspoon). Add a dollop of crème fraîche and orange syrup to the soup and serve garnished with carrots.