Carrot and orange soup with ginger

Name: Carrot and orange soup with ginger
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Carrots; 1 piece (approx. 40 g) Ginger; 1 Onion; 2 red chillies; 2 TABLESPOONS Oil; 300 ml Orange juice; 2 TEASPOONS Vegetable broth (instant); 0,5 Bundle Coriander; 1 cup (200 g) Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

PREP TIME
1 45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Carrots
1 piece (approx. 40 g) Ginger
1 Onion
2 red chillies
2 TABLESPOONS Oil
300 ml Orange juice
2 TEASPOONS Vegetable broth (instant)
0,5 Bundle Coriander
1 cup (200 g) Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and slice the carrots. Peel and chop ginger and onion. Clean the chillies, cut lengthwise, remove seeds, wash and chop finely.
2
Heat the oil in a large pot. Fry carrots, ginger, onion and half of the chilli in it. Add orange juice, ½ l water and stock, bring to the boil, cover and simmer for 15-20 minutes.
3
Wash coriander, shake dry, pluck leaves and chop coarsely. Puree the soup finely. Stir in 100 g sour cream. Season to taste with salt and pepper. Serve the soup with 100 g sour cream, the remaining chilli and coriander. Serve with baguette.