Orange, carrot and ginger cream with crunchy nori


  • 500 g. carrot
  • 4 u. thin spring onion
  • 2 u. garlic
  • 30 g. ginger
  • 200 ml. vegetable milk
  • 200 ml. orange juice
  • Fried nori seaweed
  • Salt and pepper
  • Spicy oil with paprika


  1. Chop the garlic and ginger and sauté with oil in a pan.
  2. Add the finely chopped spring onion and cook until golden brown. Reserve the greenest stalks.
  3. Peel and dice the carrot and add to the casserole, cook for a few minutes with the oil.
  4. Add the vegetable milk and boil until the carrot is cooked. 
  5. Add the orange juice, blend with a turmix and serve.
  6. Garnish with chopped green stalks of spring onion, spicy oil and some thin strips of fried nori seaweed.