Carrot Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 1 piece fresh ginger (ca. 2 cm)
• 200 g waxy potatoes
• 500 g carrots
• 2 tbsp Rapeseed oil
• 200 ml orange juice
• 600 ml Vegetable Broth
• Salt
• pepper (ground)
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 50 g sour cream
• 1 tbsp freshly chopped coriander
• 1 tsp lemon juice

Instructions

1. 1.

   Peel and roughly chop the onion, garlic, ginger, potatoes, and carrots. Heat oil in a pot and sauté the vegetables for 2-3 minutes. Add orange juice and broth, season with salt, pepper, coriander, and cumin, and simmer gently for about 25 minutes until tender.

2. 2.

   Blend the soup with an immersion blender until smooth, adding more broth if desired or reducing further. Stir in sour cream and chopped coriander, then adjust seasoning with salt, lemon juice, and pepper. Serve the carrot cream soup on individual bowls.