Summary

Ingredients

• 700 g carrot (s)
• 2 medium onion (s)
• 2 tablespoon olive oil
• 0.75 liters ¾ water
• 0.25 liter ¼ orange juice, freshly squeezed
• 1 piece (s) ginger, about the size a teaspoon, fresh
• 2 teaspoon, heaped vegetable stock, instant
• Parsley, fresh, smooth
• Chilli, ground
• 1 teaspoon curry powder
• salt and pepper

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Instructions

1. Peel and dice the carrots and onions. Also remove the rind from a teaspoon-sized piece of ginger and chop it finely.
2. Heat the olive oil in a large saucepan. Fry the carrots with the onions and fresh ginger in it. Add 1 teaspoon of curry powder and sauté briefly. Then add the water, orange juice and vegetable stock. Bring everything to the boil and then simmer covered for 15 minutes. Finely puree the soup with a hand blender, this will give it a creamy consistency. Wash the parsley as you like and cut into fine strips. Finally, season the soup with salt, pepper and chilli and serve sprinkled with the parsley.
3. Fresh baguette goes well with it.