Peel carrots and ginger, wash if necessary and cut into large pieces. Peel and halve the onion. Clean the chillies, cut lengthwise, remove seeds and wash.
Add the carrots, ginger, onion and half of the chilli to the mixing bowl. Chop for 12-15 seconds/step 5 and push down with a spatula. Add oil and steam for 3 minutes/120 °C/level 1. Add orange juice, 1⁄2 l water and stock and cook for 25 minutes/100 °C/level 1.
Meanwhile, chop the rest of the chili. Wash coriander, shake dry, pluck leaves and chop coarsely.
Puree the soup for 45 seconds/level 5-9 gradually increasing. Add 100 g of sour cream and stir in for 10 seconds/step 3. Season to taste with salt and pepper. Serve the soup with the remaining sour cream, sprinkle with chilli and coriander. Delicious with baguette.
If you want the soup to be even creamier after pureeing, boil it down slightly at 100 °C/level 1. Remove the measuring cup from the lid.
You can find the traditional preparation of our recipes at lecker.de/ohne-thermo