Blood Orange Carrot Cream Soup

For the blood orange carrot cream soup, first roughly chop the onion and garlic, peel and dice the carrots and potatoes.

Saute the onion and garlic in a little oil, stir in the ginger powder and deglaze with the juice of one blood orange. Pour in the soup, add the carrot and potato pieces and simmer until cooked.

Puree the blood orange and carrot soup with a hand blender, add the sour cream, salt and pepper to taste and serve.

Preparation Tip:

Baked peas or croutons go well with the blood orange and carrot cream soup.

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