Ingredients:

• 15 ml extra virgin olive oil
• 10 gr vegetable butter
• 50 gr onion
• 15 gr ginger
• 20 gr leek
• 30 gr celery
• 40 gr potato
• 200 gr carrot
• Pinch of turmeric
• 40 ml orange juice
• 400 ml vegetable stock/broth (you can use water instead)
• ½ stick lemongrass
• 1 twig thyme
• 1 bay leaf
• 1 star anise
• 3 peppercorns
• ½ garlic clove

In a pot you sauté the ingredients from 1 to 9 cut in medium pieces for about 8-10 minutes. Then in a cheesecloth you close the ingredients 12 to 17 (need to remove later) and you add it in the
pot. Stir it a little bit and then add ingredients 10 and 11. You let it boil for about 40-45 minutes or for the carrots to be very soft. You remove the cheesecloth and blend the soup into velour for about 5
minutes.

*2 portions/220gr per portion