Summary

Ingredients

• 1 small onion (s)
• 500 g carrot (s)
• 1 piece (s) ginger, the size a thumb
• 200 ml orange juice
• 1 cup millet
• 4 cup vegetable broth
• salt and pepper
• Syrup (agave syrup) or sugar
• oil

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Instructions

1. Cook the millet in the vegetable stock until all the liquid has been absorbed (be careful, the millet tends to burn towards the end, stir well and be careful!).
2. Fry the onion in oil in a large saucepan, add a little water and the peeled carrots cut into wide slices. Peel the ginger, cut into thin slices and add, season with a little salt and agave syrup and simmer.
3. When the carrots are done, only add about 3/4 of the millet and puree, then add the orange juice and continue pureing. Season to taste with salt and pepper and stir again.
4. If the soup is too thin, add more millet. If there is leftover millet, it can be frozen well and used in other soups or as an accompaniment to stir-fried vegetables.