Carrot Soup with Grapefruit

Ingredients

• 600 g Carrots
• 2 Grapefruits
• 1 Shallot
• 2 tbsp butter
• 800 ml vegetable broth
• 1 tsp fresh grated ginger
• 1 tsp Honey
• Sea salt
• Cayenne pepper

Instructions

1. 1.

   Peel the carrots and slice thinly or grate them.

2. 2.

   Peel the grapefruits, cut out the segments, catch the juice, and squeeze the remaining flesh.

3. 3.

   Peel and finely chop the shallot.

4. 4.

   Sauté the shallot in hot butter, add ginger and carrots, then deglaze with broth. Cover and simmer for about 15 minutes. Remove three‑quarters of the carrots with a slotted spoon and lightly purée the rest. Return the carrots to the pot, stir in grapefruit juice and honey, season with salt and cayenne pepper.

5. 5.

   Serve the carrot soup with grapefruit on plates, garnished with grapefruit segments.