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🍲 Creamy Carrot-Ginger Soup with Orange Zest

256 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Orange
• 2 tbsp Olive Oil (best quality)
• 300 g Carrots (4 Carrots)
• 25 g Ginger (1 piece)
• 2 small Shallots
• 1 tbsp Rapeseed Oil
• 500 ml classic Vegetable Broth
• 0.5 Lemon
• Salt
• Pepper
• 50 ml Soy Cream

Instructions

1. 1. Rinse the orange under hot water and pat it dry.
2. 2. Finely grate the orange zest.
3. 3. Mix the orange zest with the olive oil.
4. 4. Peel the carrots and cut them into large chunks.
5. 5. Peel the ginger and chop it finely.
6. 6. Peel the shallots and dice them finely.
7. 7. Heat the rapeseed oil in a large pot.
8. 8. Add the carrots, ginger, and shallots to the pot.
9. 9. Sauté the vegetables over medium heat until they are soft but not browned.
10. 10. Deglaze the vegetables with the vegetable broth.
11. 11. Bring the soup to a boil.
12. 12. Reduce the heat and let the soup simmer covered for 25 minutes.
13. 13. Puree the soup very finely with a hand blender at the end of the cooking time.
14. 14. Strain the pureed soup through a fine sieve into a clean pot.
15. 15. Squeeze the lemon.
16. 16. Season the soup with salt, pepper, and a splash of lemon juice.
17. 17. Whip the soy cream until it is semi-stiff.
18. 18. Bring the soup back to a boil briefly.
19. 19. Pour the soup into the bowls.
20. 20. Place one tablespoon of soy cream in the center of each serving.
21. 21. Optionally, shape a heart into the cream using a wooden stick.
22. 22. Strain the orange oil through a fine sieve.
23. 23. Drizzle the finished soup with the orange oil.
24. 24. Garnish the soup with crispy fried carrot strips if desired.

Nutrition per serving

• kcal: 256
• Protein: 3 g · Fett/Fat: 23 g · Carbs: 9 g