Orange-Carrot Soup with Croutons

Ingredients

• 2 shallots
• 15 g ginger (1 piece)
• 600 g Carrots
• 2 oranges
• 2 tbsp Rapeseed oil
• 850 ml vegetable broth
• 3 slices white bread
• 1 Garlic clove
• 1 sprig rosemary
• 1 tbsp butter
• Salt
• Pepper
• parsley

Instructions

1. 1.

   Peel and finely dice the shallots. Peel and grate the ginger. Peel the carrots and cut them into large cubes.

2. 2.

   Wash the oranges in hot water, pat dry, zest the peel and squeeze out the juice.

3. 3.

   Heat oil in a pot. Sauté the shallots until translucent. Add carrots and ginger, cook briefly. Pour in broth and orange juice, simmer over medium heat for about 20 minutes.

4. 4.

   Meanwhile, cube the bread. Peel and crush the garlic. Rinse rosemary and shake dry. Melt butter in a pan. Fry bread cubes, garlic, and rosemary over medium heat until golden brown. Remove, drain on paper towels, season with salt.

5. 5.

   Puree the soup finely, season with salt and pepper, and serve in warmed bowls. Wash parsley, shake dry, chop leaves. Sprinkle soup with orange zest and parsley, then top with croutons.