Carrot and orange soup with ginger

Name: Carrot and orange soup with ginger
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 kg Carrots; 1 collar Spring onions; 1 walnut-sized piece of ginger; 2 TABLESPOONS Butter; 2 TABLESPOONS Curry; 2 TABLESPOONS Flour; 1⁄2 l Orange juice; 2 l Chicken broth; 200 g Whipped cream; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 kg Carrots
1 collar Spring onions
1 walnut-sized piece of ginger
2 TABLESPOONS Butter
2 TABLESPOONS Curry
2 TABLESPOONS Flour
1⁄2 l Orange juice
2 l Chicken broth
200 g Whipped cream
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar

Directions

1
Clean, peel, wash and roughly cut the carrots. Clean and wash spring onions. Chop the white of the onions, cut the green into fine rings. Peel and finely chop the ginger.
2
Heat the butter in a large pot. Fry carrots, chopped onions and ginger for about 10 minutes. Sprinkle with curry and flour and sauté briefly. Stir in orange juice and stock. Bring to the boil, cover and simmer for about 20 minutes.
3
Finely puree the soup with a hand blender. Stir in cream and heat up. Season to taste with salt, pepper and 1 pinch of sugar. Stir in spring onion green before serving.