Carrot Ginger Soup

Ingredients

• 600 g Carrots
• 1 onion
• 2 Garlic cloves
• 30 g ginger
• 0.5 Red chili pepper
• 1 tbsp Rapeseed Oil
• 800 ml vegetable stock
• 100 ml cream
• Salt
• Cayenne pepper
• 1 tbsp curry powder
• 2 tbsp Orange juice
• microgreens (for garnish)

Instructions

1. 1.

   Peel and finely grate the carrots. Peel and dice the onion and garlic. Peel and grate the ginger. Clean the chili pepper (wear gloves if desired) and dice it small.

2. 2.

   Heat the oil in a pot and sauté the onion, garlic, ginger, and chili for 1-2 minutes until translucent. Sprinkle with half a tablespoon of curry powder. Add the carrots and pour over the vegetable stock. Simmer on medium heat for 20-25 minutes until tender.

3. 3.

   Puree the mixture with an immersion blender until smooth, then strain through a sieve. Stir in the cream and season with salt, pepper, remaining curry powder, and orange juice.

4. 4.

   If desired, add more broth to reach the preferred consistency or reduce further. Ladle into bowls and serve garnished with microgreens and carrot slices.