Summary

Ingredients

• 1 onion (s)
• 30 g butter
• 400 g carrot (s)
• 1 tablespoon curry, (mild)
• 1 dash white wine
• 100 ml orange juice
• 2 pinches ginger (freshly grated)
• 1 teaspoon honey
• 500 ml vegetable stock
• 300 ml cream
• 50 g sour cream
• salt

For decoration:

• Coriander green

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Instructions

1. Peel the onion, chop it roughly and fry in butter.
2. Wash and peel the carrots, chop them roughly, add them to the pot and let them sauté briefly. Add the curry and honey, stir well and deglaze with the wine.
3. When the liquid has almost boiled off, add the orange juice and the vegetable stock. Season with ginger and cook for a good 20 minutes.
4. When the carrots are soft, add the heavy cream and sour cream. Bring to the boil once and puree in a blender or with a hand blender. If necessary, season with salt.
5. Serving:
6. Put the carrot-ginger soup on a plate and decorate with coriander leaves.
7. Good Appetite!