Carrot and Cauliflower Soup

(1) Melt butter in a saucepan.

(2) Remove peel from onions and ginger, chop finely, sauté in butter. Divide cauliflower into roses.

(3) Peel carrots and set one aside. Cut off the rest and add to the onions along with the cauliflower florets.

(4) Pour in the vegetable soup, bring to a boil and simmer gently for 20 minutes.

(5) Blend the vegetables with a hand blender.

(6) Add the orange juice and crème fraîche and continue to simmer for another 10 minutes.

(7) Cut the remaining carrot into thin strips. Season the soup with salt and pepper, fill into soup cups. Sprinkle the carrot strips and coriander on top.

Preparation time: 35 min.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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