Spicy carrot soup with ginger creme

• Gluten free

• Produce

  • 1 kg Carrots
  • 1 Flat-leaf parsley
  • 2 cloves Garlic
  • 3 tsp Ginger
  • 1 Onion
  • 1/2 Orange, juice of
  • 1 Peel of 1, Orange

• Canned Goods

  • 1 Chili
  • 1 liter Vegetable stock, homemade or good quality

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 Pepper
  • 2 pinch Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 150 g Creme fraiche

Found on kiddieliciouskitchen.com

Description

Ingredients

• For the soup:
• 2 tbsp olive oil
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 1 tsp turmeric (ground)
• 2 tsp ginger (freshly grated)
• 1 chili (finely chopped)
• peel of 1 orange
• 1 kg / 35 oz carrots (chopped)
• 1 l / 4 cups vegetable stock (homemade or good quality)
• juice of half an orange
• pinch of salt (depending how salty your stock is)
• pepper
• For the ginger cream:
• 150 g / 5 oz creme fraiche
• 1 tbsp lemon juice
• 1-2 tsp ginger (freshly grated)
• pinch of salt
• pepper
• flat leaf parsley

Directions

• Heat olive oil in a big pot.
• Add onions and sauté for about five minutes on a low heat.
• Then add spices (turmeric, ginger, chili) and heat for a few more minutes.
• Add carrots, orange peel, the vegetable stock and the orange juice. Bring to the boil.
• Let the soup simmer for about 20 to 30 minutes until the carrots are soft.
• While the soup is simmering, prepare the ginger cream. Mix all ingredients together in a small bowl and put in the fridge.
• Blend the soup until smooth. I think using a hand blender is easiest, but be careful, because the soup is hot.
• Season with pepper and a pinch of salt if you like.
• Serve the soup with some ginger creme and chopped flat leaf parsley.