Thai Carrot Cream Soup with Ginger

Ingredients

• 4 Carrots
• 150 g celery root
• 35 g ginger
• 2 Spring Onions
• 1 tbsp Olive Oil
• 4 tsp red Thai curry powder (20 g)
• 1 orange
• 800 ml vegetable broth
• 150 g cream cheese (50% fat in solids)
• 1.5 tbsp lemon juice
• Salt
• 50 ml Milk (3.5% fat)

Instructions

1. 1.

   Peel carrots, celery root and ginger and cut them into small pieces. Trim spring onions, wash and slice into thin rings; set aside a few green onion rings for garnish.

2. 2.

   Heat oil in a pot. Add carrots, celery root, ginger and spring onions and sauté over medium heat for 2 minutes. Then stir in 3 tsp curry powder.

3. 3.

   Halve the orange and squeeze out the juice. Add broth and orange juice to the vegetables and simmer gently for about 15 minutes.

4. 4.

   Puree soup finely and stir in cream cheese. Season with lemon juice and salt, then ladle into bowls.

5. 5.

   Warm milk over low heat and froth with a milk frother. Top Thai carrot cream soup with milk foam, sprinkle with extra curry powder and garnish with reserved spring onion rings.