Ingredients
- 1 clove garlic
- 1 tbsp ginger
- 1 x chili
- 1 x red onion
- 5 x carrot
- 2 x vegetable bouillon
- 9 dl water
- 1 dl crème fraîche
- 1 x orange
- ½ x lime
- ¼ pack fresh coriander
Method
- Dice the garlic, ginger, chili, red onion and carrots.
- Fry garlic, ginger, chili and red onion in a saucepan with a little oil or butter until the onion is soft. Add the carrots cook for another minute.
- Add vegetable bouillon and water, and cook for about 15 minutes - until the carrots are tender.
- Add creme fraiche and freshly squeezed juice from both the orange and lime. Use a immersion blender to mash until smooth.
- Top the soup with chopped coriander and more chili. Season with salt and pepper, and serve the soup with leftover pitas.
- If following the weekly menu, set aside 1 desiliter of soup per person. It'll be used in the next dinner.