Carrot Soup with Ginger and Orange Juice

Ingredients

• 450 g carrots
• 150 g waxy potatoes
• 2 onions
• 1.5 cm fresh ginger
• 2 tbsp butter
• 200 ml orange juice
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• 100 ml heavy cream
• sugar
• parsley (for garnish)

Instructions

1. 1.

   Peel the carrots, potatoes, onions and ginger, then dice them into small cubes. In a pot melt the butter and sauté the onions until translucent. Add the remaining vegetables and ginger, cook briefly, then pour in the orange juice and broth. Season with salt and pepper and simmer on medium heat for 15‑20 minutes.

2. 2.

   Use an immersion blender to puree the soup, stir in the cream, and bring back to a gentle boil. Taste and adjust with a pinch of sugar, then ladle into bowls. Garnish with parsley and serve with crusty bread sticks if desired.