Clean, rinse and chop carrots and greens. Boil carrots and greens with a little water and cook until tender. Cool down a bit and grind.
Squeeze oranges, peel ginger and grate finely. Add both to the soup with port wine and light butter or possibly butter, season with salt and pepper. Simmer gently for about ten minutes.
Add whipped cream and serve sprinkled with fine carrot strips and carrot straw (deep-fried fine carrot strips).
Serve with puff pastry.
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