A carrot soup with a nice balance of spiciness and sweetness. If a whole chilli is too hot for you, use less, or a milder variety.
2 people made this
1 onion, sliced thinly
10g root ginger, peeled and grated
½ fresh red chilli
1L vegetable stock
20g creme fraiche
100ml orange juice
salt and pepper
Method Prep:10min › Cook:20min › Ready in:30min
Dice carrots and onions, Peel and grate ginger. Remove seeds and membrane from chilli and mince.
Heat butter in a large saucepan. Add onion and binger and fry till softened. Add carrots and chilli and fry for a further 4 minutes.
Add stock and let come to the boil. Reduce heat, cover and cook till the veg are soft, about 20 minutes. Puree soup till smooth then stir in and add creme fraiche and orange juice. Season with salt and pepper.