Carrot Orange Soup

Ingredients

• 600 g Carrots
• 2 shallots
• 2 EL germ oil
• 800 ml vegetable broth
• 150 ml freshly squeezed orange juice
• 2 EL light soy sauce
• 0.25 TL chili powder
• 50 g sour cream
• 200 g green asparagus tips
• 4 EL crumbled sheep cheese
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel carrots and slice into rounds. Peel shallots, finely dice them, and sauté in hot oil in a pot until translucent. Add carrots, cook briefly, then pour in broth and orange juice and bring to a boil. Stir in soy sauce and chili powder, simmer for about 15 minutes.

2. 2.

   Wash asparagus and blanch in boiling salted water for approximately 8 minutes, then drain.

3. 3.

   Puree the soup finely, season with salt and pepper, and stir in sour cream.

4. 4.

   Serve the soup on plates, top with asparagus tips, and sprinkle with cheese.