Carrot and Orange Soup with Asparagus and Feta Cheese
- 600 grams carrots
- 2 shallots
- 2 tablespoons Corn oil
- 800 milliliters Vegetable broth
- 150 milliliters fresh pressed Orange juice
- 2 tablespoons light soy sauce
- ¼ teaspoon Chili powder
- 50 grams Whipped cream
- 200 grams green Asparagus tip
- 4 tablespoons crumbled Feta
- freshly ground peppers
Peel carrots and cut into slices. Peel shallots and finely dice, Heat oil in a pan and cook shallots until soft. Add carrots sauté briefly, then pour broth and orange juice and bring to a boil. Stir in soy sauce and chili powder and simmer about 15 minutes.
Rinse asparagus and blanch in boiling salted water for about 8 minutes. Remove, rinse in cold water and drain.
Puree the soup finely, season with salt and pepper and stir in the sour cream.
Distribute soup on plates, top with asparagus and serve sprinkled with cheese.