This recipe does not use:

• Celery or spices containing celery aroma
• Dairy products
• Fish
• Shellfish
• Eggs
• Nuts

Ingredients: 

• 1 organic orange
• 2 onions
• 400 g. carrots
• 1 tbsp. olive oil
• 600 ml. chicken broth
• 1 knob ginger (tip: wash the ginger and freeze it – when you need it, just grate with a nutmeg grater for a fine "ginger dust". Then put the remainder in the freezer until you need it again. This keeps the ginger fresh and the flavour intense.)
• Salt or sea salt
• Honey
• 4 tomatoes
• 4 g. gelatine
• curry powder

1. Wash and dry the orange. Grate the peel, juice the orange, and lay the juice and grated peel aside. Peel the carrots and onions, dice them into ½-cm. cubes, and sauté them in a pot with olive oil.
2. Pour the orange juice over the carrots and onions, and add the broth.  Bring to a boil, then turn down the heat and let simmer for 15 minutes.  Grate the ginger, mix with the orange peel, and add to the mixture.
3. Wash the tomatoes and cut them, then puree with a wand mixer and pour the puree into a cheesecloth or coffee filter. Squeeze out the juice into a bowl and add the gelatine; mix with a hand mixer until foamy.  Refrigerate.
4. Set aside 2 tbsp of the vegetables from the broth mixture. Puree the rest of the vegetables in broth and add salt and honey to taste; pass the mixture through a sieve.
5. Shortly before serving, divide the reserved vegetables into four latte macchiato glasses and add the tomato foam. Mix the soup with the remaining olive oil and add to the glasses. Garnish with curry powder and serve!