Preparation
Finely grate the orange zest and mix it with the olive oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_1_M.jpg)
Peel and chop the ginger. Peel and finely dice the shallots. Peel and roughly chop the carrots.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_2_M.jpg)
Heat the rapeseed oil in a pan and saute the carrots with the ginger and shallots over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_3_M.jpg)
Add the vegetable stock, bring to the boil, reduce the heat, cover and simmer for 25 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_4_M.jpg)
Blitz the soup with a hand blender or in a food processor until smooth then pour through a sieve into a clean pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_5_M.jpg)
Season the carrot soup with salt, pepper and some lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_6_M.jpg)
Whip the cream until thick but not stiff.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_7_M.jpg)
Re-heat the soup and serve in soup plates or bowls with 1 tablespoon cream in the middle.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000054/000054_step_8_M.jpg)
Drain the orange oil through a fine sieve and drizzle over the soup. Serve with crispy fried carrot strips.