Carrot ginger soup (serves 4)
Ingredients:
2 tablespoons of virgin olive oil (E)
750 g diced carrots (E)
1 small shallot (M)
aprox. 7 cm of fresh ginger, grated (M)
1 garlic clove (M)
1 pinch of mild curry powder (M)
500 ml water (Wa)
½ teaspoon of unrefined salt (Wa)
Juice of two oranges (Wo)
1 pinch of curcuma (F)
3 tablespoons of soy cream (E)
some fresh coriander leaves (M)
Sear the carrots together with the chopped shallot and garlic and the grated ginger in olive oil for 2-3 minutes. Dust with curry powder. Add the water little by little and let boil until the carrots are soft. Mash the carrots and season with salt, orange juice and curcuma. Serve with a dab of soy cream and coriander.
Strengthens: Metal & Earth
thermal energy: warm
Vegan dish