Summary

Ingredients

• 700 g carrot (s)
• 1 large potato (s), floury cooking
• 1 onion (s)
• 1 clove garlic
• 20 g iner
• 2 tablespoon rapeseed oil
• 1 teaspoon sugar, brown
• 1 pinch chili powder
• 600 ml vegetable stock
• 1 orange (s), untreated
• 200 ml cream, (10%)
• salt and pepper
• 1 small chilli pepper (s), red
• 1 bunch coriander greens

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Instructions

1. Peel and dice the carrots and potatoes. Finely chop the onion, garlic and ginger.
2. Set aside half of the ginger, sauté the rest with the onions and garlic in the hot oil. Add the carrots, potatoes, sugar and chili powder, sauté for 2-3 minutes. Pour in the stock, simmer for approx. 20 minutes, puree. Rub the orange peel and set aside. Squeeze out the juice, add to the soup with the cream. Heat, salt and pepper.
3. Finely chop the chilli pepper and coriander. Mix with the remaining ginger and orange peel to form a gremolata and serve separately with the soup.