Carrot and orange soup with ginger

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3.6 14
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 1.5 kg Carrots
  • 100 g Ginger
  • 2 Onions
  • 2 red chillies
  • 2 TABLESPOONS oil, 1 l good orange juice
  • 2 TABLESPOONS Vegetable broth (instant)
  • 1 collar Coriander
  • 250 g Fresh cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Clean, peel, wash and cut the carrots into large pieces. Peel ginger and onions and dice them finely. Clean chillies, cut lengthwise, remove seeds, wash and finely chop.

  2. 2

    Heat the oil in a large pot. Sauté the ginger and onions in it. Add the carrots and 3⁄4 chili, fry briefly. Deglaze with orange juice and 1⁄2 l water, bring to the boil and stir in the stock. Cover and simmer for about 30 minutes.

  3. 3

    Meanwhile, wash the coriander, shake dry, pluck the leaves and chop finely. Puree the soup finely with a hand blender. If the soup is too creamy, stir in some more water. Season to taste with salt and pepper

  4. 4

    Serve the soup. Stir the crème fraîche until smooth and pour on top. Sprinkle with chilli and coriander.

Nutrition Facts

KCAL
210 kcal
CARBS
16 g
FATS
14 g
PROTEINS
3 g