Beetroot soup with ginger and orange

Ingredients

Soup:
• 2 shallots
• 1-2 cm (0.5-1“) ginger
• 2 Tbsp olive oil
• 600 gr /21 oz.) precooked beetroot
• 1 orange
• 350 ml (1 ½ cup) vegetable broth
• 1/2 tsp salt
• Pinch of pepper
• Juice of 1 orange
• Zest of 1 orange
• Perhaps some cream
• Ginger, salt and pepper to season
Carrot chips:
• 3 carrots
• Salt
• Pepper
• 1-2 Tbsp olive oil
• Pinch of cinnamon

Method

Soup:
1. Finely dice the shallots and ginger
2. Sauté in olive oil for 2-3 minutes until translucent
3. Dice the beetroot, peel and dice the orange and add both to the onions
4. Add salt and pepper
5. Deglaze with vegetable broth and let simmer with closed lid for 10-15 minutes
6. Puree the soup and add juice of 1 orange
7. Season with salt, pepper and freshly grated ginger
8. Depending on your taste you can stir in some cream if you like
Carrot chips:
9. Peel the carrots and cut them into very thin slices (or use a grater)
10. Add all other ingredients, mix well and spread onto a baking pan with baking paper
11. Bake at 200°C (392°F) for 20-30 minutes until they are crispy