Carrot Soup À La S – Fuechsle

Summary

Ingredients

• 400 g carrot (s)
• 2 onions)
• 2 apples
• 1 tablespoon butter
• 0.5 teaspoon ½ ginger, freshly grated
• 0.5 teaspoon ½ cinnamon powder
• 0.5 liter ½ vegetable stock
• 150 ml orange juice
• 150 g crème fraîche
• salt and pepper

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Instructions

1. Peel the carrots and cut into small pieces. Peel and dice the onions. Peel the apples, remove the core and cut into pieces.
2. Heat the butter in a large saucepan and sweat the onions in it. Mix in the carrots, apples, ginger and cinnamon and stew briefly.
3. Add the stock and orange juice and simmer for about 15 minutes. Puree the soup and season with salt and pepper. Stir in the crème fraîche. Serve with white bread.