Recently, my daughter stopped liking carrots, either fresh or cooked. Recently, meaning since yesterday, when I prepared a yummy, fragrant ginger-orange soup with new carrots. My daughter said that she had never liked carrots, but she is well-bred and didn't say so. Well... I don't know if it is good or not. Fortunately, I rarely prepare carrot soup, so she hasn't had to suffer much. For sure, she is well-bred, because even though she doesn't like carrots, she ate the soup without fussing. My son said that the soup was excellent. He still likes carrots... for now 

The soup looks like a ray of sunshine, which is a good reason to remember this recipe. It can lighten the dark November afternoon. The soup is fragrant, but not too spicy and warms you up nicely. I prepared some crunchy parsley-garlic croutons for the soup.

Ingredients:
soup:
1kg of new carrots
1 small onion
2-cm piece of ginger
100ml of orange juice
0.5ml of vegetable stock
0.5ml of milk (or sweet cream)
1 tablespoon of butter
salt and pepper
croutons
5 slices of bread
2 tablespoons of butter
1 clove of garlic
1 tablespoon of chopped parsley

Mix the butter with the parsley and crushed garlic. Spread the slices of bread with this butter. Cube the slices and fry until they are golden.
Slice the onion and grate the ginger. Peel and slice the carrots. Blend the butter in a pan and fry the onion and ginger. Add the carrots and fry for a while. Don't brown the vegetables. Pour in the vegetable stock and boil until the carrot is soft. Add the orange juice and boil for a while. Blend the soup thoroughly. Pour the milk or sweet cream into the soup. Spice it up with salt and pepper and boil it.
Serve hot with the croutons.

Enjoy your meal!

Try also:
Courgette soup with chanterelles
Chanterelle soup with millet groats
Coconut beetroot soup with peppermint