Carrot and Ginger Soup with Orange, Mushrooms and Crispy bacon

Ingredients

• 170 g carrot
• ½ x yellow onion
• 2 clove garlic
• 1 tbsp grated ginger
• 1 can evaporated milk
• 2 ½ dl chicken broth
• 1 pinch salt
• 1 pinch black pepper
• 2 x mushroom
• 1 pack bacon
• 100 g spinach
• 2 tbsp crème fraîche
• 2 tsp chives
• 1 dl freshly squeezed orange juice

Method

1. Chop the garlic and onion. Peel and cut the carrots into pieces and grate the ginger. Heat some oil in a pan and fry the vegetables for a couple of minutes until the onion is glossy.
2. Add broth & fresh orange juice. Put the lid on and simmer for about 20 minutes, until the carrots are tender. Blend the soup smooth with a blender, pour in the condensed milk little by little while stirring, and season with salt and pepper.
3. Fry the mushrooms and bacon in a pan and add the spinach at the end. Top the soup with the mushroom, bacon and spinach mixture. And a dollop of creme fraiche and some finely chopped chives.