Brr .. here in Switzerland it is currently just felt minus 20 ° C outside.
Only one thing helps, a warming sun-colored and tasty soup.
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Here’s the recipe:
carrot cream soup
- 800g of carrots
- 1 onion, small
- 5 cm ginger
- 3 tbsp olive oil
- 1 teaspoon curry powder
- 800 ml vegetable broth
- 100 ml of orange juice
- 250 ml soy cream
- salt
- black pepper
- Soy cream and chilli threads for garnish
Dice the carrots roughly, chop the onion finely.
Heat the olive oil in a saucepan, fry the onion and ginger about 3-5 minutes.
Add the carrots and “dust” with the curry powder. Sauté briefly, then add the broth, reduce the heat and simmer gently for about 40 minutes.
Add orange juice and soy cream. Puree the soup with the hand blender. Season with salt and pepper and serve garnished with soy cream and chilli threads.