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.
