Creamy Carrot Soup with Salmon

Ingredients

• 600 g Carrots
• 1 onion
• 2 cm ginger
• 1 Garlic clove
• 2 tbsp sunflower oil
• 1 tsp turmeric
• 750 ml vegetable broth
• 100 ml Orange Juice
• 150 g light cream
• Salt
• black pepper (freshly ground)
• 500 g salmon fillet
• coriander (for garnish)

Instructions

1. 1.

   Peel the carrots and slice them. Peel the onion and dice it. Peel the ginger and garlic and finely dice them. Sauté everything together for 1-2 minutes in 1 tbsp hot oil in a pot. Add turmeric, sauté briefly, then deglaze with broth and juice. Simmer gently for about 15 minutes until tender.

2. 2.

   Puree the soup finely, stir in the light cream, and reduce further if desired or add more broth to reach the preferred consistency. Season with salt and pepper.

3. 3.

   Rinse the salmon, pat dry, and cut into bite-sized pieces. Season with salt and pepper and cook in a hot non-stick pan with the remaining oil for 2-3 minutes until golden brown.

4. 4.

   Serve the soup in bowls, top with the salmon, and garnish with coriander.