Carrot-ginger-orange soup

Name: Carrot-ginger-orange soup
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 kg Carrots; 1 piece(s) (80 g) fresh ginger root; 1 big onion; 3 red chillies; 2 TABLESPOONS Oil; 400 ml Orange juice; 750 ml Vegetable broth; 1 collar Coriander; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 kg Carrots
1 piece(s) (80 g) fresh ginger root
1 big onion
3 red chillies
2 TABLESPOONS Oil
400 ml Orange juice
750 ml Vegetable broth
1 collar Coriander
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash, clean and peel the carrots and cut them into pieces. Peel and chop the ginger. Peel and chop onion. Clean the chilli, cut lengthwise, remove seeds, wash and chop the pods
2
Heat the oil in a large pot. Sauté the ginger and onion in it. Add the carrots and about half of the chilli, steam briefly. Deglaze with orange juice and broth, bring to the boil. Cover and simmer at low heat for about 30 minutes
3
Wash the coriander, shake dry. Pluck off leaves and chop finely. Mix with remaining chilli. Whip cream until semi-stiff. Puree the soup finely. If the soup is too creamy, stir in some more water. Season to taste with salt and pepper. Serve the soup sprinkled with cream and coriander-chili mixture