for 4 person

Soup

1 tbsp	olive oil
2	shallot, roughly chopped
600 g	carrot, chopped
200 g	sweet potato, chopped
8 dl	vegetable bouillon
½ tbsp	ginger, finely grated
1	organic orange, a little grated zest and all of the juice (approx. 100 ml)
	salt and pepper to taste

Topping

1	carrot, peeled lengthwise into strips
4	dried apple rings, roughly chopped
½ tbsp	apple vinegar
1 tbsp	olive oil
2 pinch	salt

How it's done

Soup

Heat the oil in a pan. Briefly sauté the shallots. Add the carrots and sweet potatoes, cook for a further 5 mins. Pour in the stock, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. until soft. Blend the soup until smooth, stir in the ginger, orange zest and juice, season.

Topping

Mix the carrots and apple rings with the vinegar and oil, season with salt. Garnish the soup with the topping.

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