INGREDIENTS
500 g
Carrots
1 clove
Garlic
1
piece Of fresh ginger, thumb-sized
1
Onion, medium
1
Orange, zest and juice of
1
Thyme, fresh
1 l
Vegetable stock
1
Black pepper, freshly ground
1 tsp
Salt
1 tsp
Turmeric, ground
2 tbsp
Olive oil, extra virgin
1
Hazelnuts, toasted