INGREDIENTS

• 1 small onion
• 2 cloves of garlic
• 15 g ginger
• 300 g carrots
• 150 g starchy potatoes
• 1 tbsp olive oil
• Curry powder
• Sweet paprika powder
• Chili powder
• Salt, pepper
• 400 ml vegetable broth
• 1 untreated orange
• 200 ml heavy cream

HOW TO MAKE IT

1. Peel and finely dice the onion. Peel and finely chop the garlic and ginger. Peel the carrots and potatoes and cut them into cubes.
2. Heat the oil in a pot over medium heat. Sauté the onion cubes until translucent. Add garlic and ginger and sauté briefly. Add carrots and potatoes and continue to sauté. Sprinkle with 1 tsp curry powder, ½ tsp paprika powder, and, if desired, a pinch of chili powder. Season with salt and pepper and briefly roast everything together.
3. Pour in the vegetable broth. Cover the pot, bring to a boil, and cook the vegetables over medium heat for about 20 minutes until tender.
4. Meanwhile, wash the orange with hot water, grate a little zest, and set aside. Squeeze the juice from one half.
5. Pour half of the cream and the orange juice into the soup. Purée the soup until smooth and season again to taste.
6. For the topping, whip the remaining cream together with the orange zest until stiff.
7. Serve the finished soup and top with a dollop of orange cream.

Tip

Sprinkle with freshly chopped parsley and toasted pine nuts.