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3 onions
1,5 kg carrots
3 potatoes
1 piece of ginger (standard thumb-sized)
1/2l orange juice
2,0l vegetable or chicken stock (1/2l was Rainers` zucchini cream soup)
curcuma, salt, pepper
Peel onions and saute with a bid of olive oil,
Peel carrots and potatoes and cut it into 1cm slices, put it in
the pot, finely chopped ginger in the pot, infuse soup and orange juice, let simmer until potatoes and carrots are tender,
then properly puree with a blender, if needed add more water or orange juice, season and serve.
(no responsibility is taken for the correctness of the details provided)
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