Carrot Soup with Cardamom and Aloe Vera Fillet
Preparation steps
Cut aloe vera leaf at the bottom. Put in a bowl of water with the cut side down for about 1 hour. Then throw water away.
Peel onion and finely chop. Peel carrots and slice into thin slices. Sauté together in butter and pour in 3/4 liter (approximately 3 cups) of water, stir in broth and bring to a boil. Crush cardamom pods, remove seeds and mix 3/4 of cardamom seeds with carrots, season with salt, pepper and chile paste and simmer everything for about 15 minutes.
Rinse orange under hot water, slightly zest the peel and squeeze the juice. Add the zest with the juice to the soup. Finely puree the soup with a hand blender and season to taste.
Slice aloe leaf about 6-8 cm (approximately 2-3 inch) long, use remaining elsewhere. Remove thorns and halve the filet. As desired, cut the skin thinly, cube the fillet and add to the soup.
Serve the soup in bowls, sprinkled with remaining cardamom seeds and parsley.
