Carrot & ginger soup

Method

1. Put the olive oil, onion, ginger and garlic in the bowl, 15 sec / speed 10. Scrape everything down with the spatula.
2. Sauté the mixture, 3 min / 110°C / speed 1.
3. Add the carrot, orange juice and zest, sushi vinegar and stock and cook 20 min / Varoma / speed 1.
4. Blend the soup: 1 min / speed 4, gradually increasing to speed 7. Repeat if the soup is not smooth enough yet.
5. Serve warm with some coconut cream and/or pesto, topped with pulled chicken or bacon bits if you like.