Soups

  1. Carrot Soup

Carrot Soup

From my friend Mechthild Dietrich, in Penticost 1998

  • 1 kg carrots
  • 1 tub of cream or 8 teaspoons of butter
  • 1 big piece of ginger
  • 4 onions
  • 4 teaspoons of currypowder
  • 2 litres of chicken stock
  • 2 squeezed oranges
  • salt and peper
  • 1 bunch of spring onions for garnish

Chop the carrots, ginger, and onions into pieces and cook in the broth until soft. Puree in a blender. Before serving, add the orange juice, butter or cream and season with salt, pepper and curry powder. Be careful, the ginger makes it spicy. Garnish with the spring onions cut into thin rings.