carrot ginger apple soup
1 medium onion, sautéed
8 large carrots, peeled and diced
1 large parsnip, peeled and diced
2 oranges, freshly squeezed
1 apple, diced
1 hunk of fresh ginger, peeled and chopped
1 liter veggie boullion
sauté onions until translucent in a good, fragrant olive oil, add carrots, parsnip and apple, sauté a few more minutes. add orange juice and boullion. cook until carrots and parsnip are soft (20 minutes or so). blitz with a hand blender. top with a dollop of creme fraiche and a sprinkling of finely-chopped curly kale (that's what i had around, basil or even sage would do just as well).
although i'm trying to make more vegetarian food, there were a couple of pieces of bacon on the counter from the other day, so i crumbled them on top. it was wonderful.
i would normally lean towards putting a bit of cream in, but it was so velvety even without it that i left it out. and didn't miss it at all.