Cream of Carrots with Curry and Orange Tomatoes

Carrot cream: For the carrot cream, remove the peel from the carrots. Cut 150 g of peeled carrots into slices. Remove the roots from the spring onion, rinse and cut into small cubes. Blanch (scald) the tomatoes briefly, peel, remove the seeds and cut into pieces. Heat olive oil in a saucepan and then sauté the vegetables. Season with pepper, curry, salt and a pinch of sugar. Add Noilly Prat and juice of one lemon, reduce completely and pour the chicken stock, soften for about 15 min. Blend finely in a hand blender and strain through a fine sieve back into the saucepan. Add the whipping cream and heat repeatedly while stirring. Whisk the salted butter into the soup in small flakes with a hand mixer.

Orange tomatoes: For the orange tomatoes, sauté the cherry tomatoes until the skin pops. Shape onto paper towels and twist the skin on the stem.

Caramelize the sugar in a saucepan, extinguish with vinegar and cook out the vinegar. Finely grate half of the orange and then squeeze it. Add the orange juice, grated ginger juice, tomato ketchup, orange, paradeis pulp and chili sauce and simmer gently over low heat. Add the spices. Add tomatoes and marjoram and marinate for 4 hours.

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Tip: Always use aromatic spices to enhance your dishes!

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