Fusion, Soup

Carrot soup with blood orange and ginger

An invigorating and colorful soup which cheers up, with lovely flavors of blood orange, ginger and carrot.

Serves 5

1 kg carrots, sliced
2 dl dried red lentils, rinsed
1 onion, chopped
2 garlic cloves, crushed
2 tbsp grated fresh ginger
Juice from two blood oranges
1.2 liter water
1.5 tsp herbal salt
0.5 tsp ground black pepper
1-2 pinches cayenne pepper
3 dl cashew nuts
Oil for frying

Heat the oil in a pan and fry the cashew nuts until golden brown. Put them aside. Fry the onions for a couple of minutes. Add garlic, ginger and carrots and fry for another minute. Pour in the water and add the lentils and the spices and cook for 10-15 minutes until the carrots are soft. Pull the pan off the heat and pour in the blood orange juice. Blend the soup with a hand blender until it becomes quite smooth. Serve it topped with fried chashew nuts.

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