Carrot and Ginger Soup

Ingredients

• 80 g of butter
• 150 g of spring onions
• 50 g of finely grated ginger
• 300 g of diced carrots
• 2 teaspoons of sugar
• 600ml of chicken stock, low sodium
• 100 ml of freshly squashed orange juice
• 300 ml of cream (30 % fat)
• 1 tablespoon of Crème fraîche or sour cream (30 % fat)
• Salt, ground pepper

Directions

Gently cook the spring onions in a pot until they are about to turn brown.

Add the carrots, ginger and caramelise with sugar until light brown in colour.

Next add the chicken stock, orange juice, salt and pepper; cook until the carrots are soft.

Now mash the ingredients and strain.

Add the cream and cook until very hot without letting it come to boil.

Just before serving add some crème fraîche and mix until creamy using a handheld blender.