Carrot and Orange Soup

with date gremolata

For 4 servings

2 onions

500 g young carrots

2 tbsp butter

800 ml vegetable or chicken broth

2 oranges (juice)

100 g cream

salt

Cayenne pepper

1 pinch of ginger powder

For the date gremolata

1 bunch of dill

½ orange (juice and zest)

1 clove of garlic

6 pitted dates

50 g grated parmesan cheese

Preparation time: approx. 20 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 348 kcal / 1457 kJ 11 g E, 21 g F, 28 g KH

1  For the soup, peel and finely chop the onions. Wash, peel and slice the carrots.

2  Heat butter in a saucepan and sweat the onions in it for 5 minutes while stirring, add the carrots and cook for another 5–8 minutes while stirring. Deglaze with vegetable stock, bring to the boil and simmer for 15–20 minutes. The carrots should be done.

3  Finely puree the soup, add orange juice and bring to the boil again. Take the pan off the heat and fold in the cream. Season to taste with salt, pepper and ginger. Put the soup back on the stove and keep it warm.

4  For the gremolata, wash the dill and orange thoroughly. Pluck the dill tips from the branches and chop them. Peel the peel off the orange and squeeze out the juice. Peel the garlic and press it through the press. Finely chop the dates.

5  Serve the soup. Mix the dill, orange peel, orange juice, garlic, dates and parmesan and serve with it.