Ingredients
- 1 clove garlic
- 1 tbsp ginger
- ½ x red chili
- 3 x spring onion
- 4 x carrot
- 1 x vegetable bouillon
- 5 dl water
- ½ dl sun flower oil
- 3 x rice paper
- ¼ tsp salt
- ½ x orange
Method
- Mince the garlic, ginger, red chili and spring onion and fry in a saucepan until the onion turn soft.
- Cut the carrots and add to the saucepan. Fry for about a minute, and add the vegetable stock. Let simmer under a lid for about 15 minutes or until the carrots are fullt cooked through.
- Heat up some sunflower oil to a frying pan and fry one rice paper at a time, until the rice paper turn crispy and white. Transfer to a cooling rack and sprinkle over with some salt.
- Add the juice of the orange to the soup, and whizz the soup with a stick blender or in a food prosessor until smooth. Add optional extra chili and spring onion, and serve with crispy rice paper puffs.
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