Summary

Ingredients

• 500 g carrot (s)
• 1 onion (s)
• 3 cm ginger or more, to taste
• 250 ml vegetable stock
• 250 ml meat broth
• 1 orange (s), juice it
• some cream
• salt and pepper

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Instructions

1. Dice the onion, peel the carrots and cut into pieces about 2 cm in size.
2. Melt some butter in a saucepan and fry the carrots and onions in it. Pour the broth (I always use vegetable broth and meat broth, as meat broth is a bit stronger in taste and fatter) into the saucepan, bring to the boil and simmer on medium level for about 20 minutes, until the carrots are soft but not overcooked. Meanwhile, cut the ginger into small pieces and squeeze the orange.
3. Add the ginger to the soup and puree the soup until smooth. Add the juice of the orange and thicken with a little cream. Season with salt and pepper and serve.
4. I always serve toasted bread and pumpkin seed oil - dripped a few drops over the soup - a poem!