Courge, carrott and ginger soup
(Gland, Vaud, Suisse)
Nice & Warming on an Autumn Day
Ginger gives this soup a warmth and extra kick that makes it special. The sweetness of the oranges adds a further dimension. You'll love it and so will your dinner guests if you serve this as a first course.
300g of courge
300g of carrots
1 small onion
1 small piece of fresh ginger
2 cubes of veg bouillon
salt and pepper
Cut courge in small cubes, and carrots into small pieces.
Cut ginger into very thin slices.
Fry all ingredients together in 3 cs of olive oil and cover with 8 dl of bouillon.
Leave on a low heat for about quarter hour until veg is tender.
Take off some of the zest of the oranges and keep aside.
Mix the veg, add the juice of orange.
Reheat and add salt and pepper.
Sprinkle cardamom at the end.
Decorate with blanched zestes of orange.