Carrot Ginger Soup

Peel the carrots and cut into pieces about 1 cm. In a saucepan, melt the butter and sprinkle with the sugar. glaze all together without color. Extinguish with orange juice and mirin, reduce and add the clear soup and soy sauce.

Simmer until the carrots are soft. Blend on top in a hand blender. Return to the saucepan and add the fresh cream and chili sauce and the peeled and very finely grated ginger, stir briefly, season and whisk before serving. Place in a plate or bowl and decorate with small coriander leaves.

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