For the carrot soup, peel the carrots, onion and ginger and cut into small cubes. Remove the seeds and partitions from the chilli pepper and finely chop the pulp.
(You can also add the chilli whole, then you can fish it out more easily if, when you taste it, you think the soup is spicy enough)
Melt the butter in a saucepan and sauté the onion and ginger until colorless. Sweat the carrot and chilli cubes for 3 to 4 minutes. Pour in the vegetable stock, bring to the boil once, reduce the heat and simmer for 20 minutes. Puree finely, fold in the creme fraiche and orange juice, season with salt and pepper.
Warm again briefly before serving.
For the zucchini soup, soak the porcini mushrooms in a small bowl in lukewarm water for 30 minutes. Remove the mushrooms, squeeze them out well and chop them into small pieces. Pass the soaking water through a fine sieve.
Cut off the roots and stems from the zucchini, peel the zucchini with a potato peeler, cut the peel into small pieces and set aside.
Dice the pulp of the zucchini. Peel and chop the shallots. Peel the potatoes and cut into cubes.
Melt the butter in a saucepan, sweat the shallots and porcini mushrooms in it until they are colorless. Add zucchini and potato cubes and sweat with them for 3 to 4 minutes. Add the vegetable stock and the soaking water for the mushrooms. Bring to the boil, reduce the heat and simmer for 15 minutes. Cook the chopped zucchini bowls for the last 3 minutes. Puree everything in the blender, add a little stock if necessary. Season with salt and pepper and add cream to taste.
Put a small ladle of zucchini soup in the middle of the soup plate, pour the carrot soup all around.
It looks particularly pretty when you garnish the whole thing with a nasturtium flower (sometimes in good vegetable markets in winter too)
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