Carrot Blood Orange Soup

Clean the carrots and the spring onions and cut them into slices. Roast the almond flakes in a frying pan without fat until golden brown. Squeeze 4/5 of the blood oranges, fillet the remaining orange so that there is no white skin left.

Heat the butter in a saucepan and sauté the spring onions and ginger in it, stirring. Add the carrots, sauté briefly and then pour in the clear soup. Let everything boil, then add the freshly squeezed blood orange juice. Simmer until the carrots are soft. Mash the soup and season with salt, sugar and a good pinch of cayenne pepper.

Pour the soup into soup bowls, evenly distribute the blood orange fillets, top with a dollop of crème fraîche and bring to the table sprinkled with the toasted almond flakes.

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