John Myers
Soup: Carrot-ginger-orange Soup
The perfect soup: carrot-ginger-orange soup recipe with a picture and simple step-by-step instructions.
- 1 Marrowbones, mine was from Galloway cattle
- 1,2 kg Carrots
- 6 Potatoes
- 1 pole Leek
- 5 cm Ginger
- 1 Onion
- 1 Apple, sour
- 400 ml Freshly squeezed orange juice if possible
- 1 El Salt
- 0,5 Tl Chili salt
- 2 cups Sour cream
- Vegetable broth depending on the desired consistency of the soup
- A little pepper from the mill
- Peel and roughly cut the carrots.
- Wash the marrow bone and bring it to a boil in a large saucepan with the water and vegetable stock and the salts. Add the carrots. Let it cook gently.
- Peel and cut the potatoes into pieces and add to the broth. Likewise the sliced onion.
- Peel the ginger, at least that’s how I do it. It doesn’t have to be peeled. Cut the leek into pieces and wash well. Add both to the carrots.
- Add the peeled and chopped apple later. It doesn’t have a long cooking time.
- When everything is done, add the orange juice and puree the mixture finely. The juice shouldn’t cook too well, it would be a shame for the vitamins.
- Stir in the sour cream and season to taste. Possibly add seasoning.
- If the soup is to be pre-cooked and then warmed up later, add the sour cream. I don’t cook sour cream with me.
- Serve with parsley or basil.
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