Carrot and orange soup with ginger

Name: Carrot and orange soup with ginger
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 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

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

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