Carrot and Ginger Soup

Ingredients

• 1 Bio Orange
• 2 EL Olive oil (best quality)
• 300 g Carrots (4 carrots)
• 25 g Ginger (1 piece)
• 2 small Shallots
• 1 EL Rapeseed oil
• 500 ml classic vegetable broth
• 0.5 lemon
• Salt
• Pepper
• 50 ml Soy cream

Instructions

1. 1.

   Wash the orange and dry it with a clean cloth. Grate the peel finely and mix it with olive oil.

2. 2.

   Peel the carrots and cut them into rough pieces. Peel and chop the ginger. Peel the shallots and cut them into fine cubes.

3. 3.

   Heat rapeseed oil in a pot. Sauté the carrots, ginger, and shallots in it over medium heat until they lose their color.

4. 4.

   Fill with vegetable broth, bring to a boil, and simmer covered over medium heat for 25 minutes.

5. 5.

   At the end of the cooking time, puree the soup very finely with an immersion blender and pour it through a sieve into a second pot.

6. 6.

   Squeeze the lemon. Season the carrot and ginger soup with salt, pepper, and a little lemon juice.

7. 7.

   Whip the soy cream until semi-stiff.

8. 8.

   Reheat the carrot and ginger soup briefly and serve in bowls. Place 1 tbsp of soy cream in the center. If desired, shape a heart out of the cream with a toothpick.

9. 9.

   Strain the orange oil through a fine sieve and drizzle it over the carrot and ginger soup. Crispy fried carrot strips are suitable as a garnish.