Carrot and Orange Soup
Peel carrots and cut into slices. Peel shallots and finely dice. Cook in a pan in hot oil until translucent. Add carrots and sauté briefly, then pour in broth and orange juice and bring to a boil. Stir in soy sauce and the chili powder and simmer about 10 minutes.
Puree soup and season with salt and pepper.
Mix creme fraiche with ginger and garden cress.
Distribute soup among bowls and top with ginger cream and freshly ground pepper.