Ingredients for approx. 6 people:
1 onion
500 g carrots
A piece of fresh ginger
2 untreated oranges (juice and peel)
Coconut oil
Chilli flakes
3/4 l vegetable stock
Just under ½ l coconut milk
Cardamom powder
Coriander powder
Herb salt
Freshly ground black pepper
Preparation:
1. Peel and dice the onion.
2. Clean the carrots, wash them with a vegetable brush and dice or slice them.
3. Wash the ginger and chop or grate finely.
4. Wash the oranges, grate the zest and squeeze the juice.
5. Heat the coconut oil in a saucepan, sauté the diced onion and carrot pieces with the grated ginger. Add the chilli flakes.
6. Deglaze with the vegetable stock and squeezed orange juice.
7. Add the grated orange zest and simmer covered for about 15 minutes.
8. Then purée the soup and add the coconut milk.
9. Season with cardamom and coriander powder.
10. Reheat briefly before serving and season to taste with herb salt and freshly ground black pepper.
My advices :
-
- If you don’t have any fresh ginger to hand, use ginger powder.
- The soup also tastes delicious if you replace the carrots with Hokkaido pumpkin.
Product description:
The orange is the fruit of the evergreen orange tree and is the most commonly grown citrus fruit worldwide. It has many culinary uses: as freshly squeezed orange juice, in fruit salads, jams, cakes, desserts and much more. The fruits ripen for several months before they are harvested. The white layer, the mesocarp, between the flesh and the peel, contains valuable secondary plant substances. There are different varieties of oranges, e.g. the navel orange, which is seedless and easy to peel. Or the Valencia orange, which has distinctive red flesh and a unique flavour.
