Ingredients:
- 600 grams carrots
- 100 grams ginger root
- 300 grams spring onion
- 160 grams butter
- 4 teaspoons sugar
- 200 milliliters orange juice
- 600 milliliters heavy cream
- 1200 milliliters water
- 6 teaspoons vegetable or chicken broth
- pepper
- salt
- chives (optional)
Directions:
- Peel the carrots and ginger. Slice spring onions, carrots and ginger into bite size bits.
- Place the butter in a large pot. Once the butter is soft, add the carrots, spring onions and ginger to the pot.
- When it begins to sizzle, add the sugar and stir. Immediately add the orange juice, heavy cream, water and the vegetable / chicken broth.
- Put a lid on the pot and let it cook on medium heat until the vegetables are soft (They’re soft when you can slice through a carrot with a wooden spoon or something similarly dull). Occasionally stir the contents and spice with salt and pepper.
Hint: Check on the simmering pot approximately every 5 to 10 minutes to avoid over boiling!
- Once the vegetables are soft, remove the pot from the stove. Then puree the mix (Don’t puree the vegetables too small.)
- Place a sieve/strainer over an empty pot that can fit your soup and pour the puree through. Every now and then remove the excess that will eventually plug up the sieve/strainer.
- After all the fluids are drained you can top off your soup with some chopped up chives.
Hint: Usually people throw away the leftover mash. However we like to refrigerate the mash to enjoy another day with some gravy.