Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 kg carrots, cut into pieces
• 3 - 5 cm fresh ginger, grated
• 2 oranges, juiced
• 1 litre water
• freshly ground pepper and salt to taste

Garnish:

• ½ bunch radishes, sliced
• ½ bunch parsley, finely chopped
• some spring onion, chopped

cook 5 minutes, stew 20 minutes

Sauté the onion in the olive oil and add the garlic.
Add the carrots, ginger, and orange juice with 1 litre of water and bring to a boil.
Simmer for 5 minutes with the lid on the pot.
Place in the EcoStoof® for 20 minutes.
Purée the soup with an immersion blender until smooth, season with salt and pepper.
Ladle the soup into bowls and garnish with parsley, spring onion, and radishes.

Delicious with bread and hummus.

TO THE SHOP