For the almond crunch:

1 egg yolk
20 g cream
50 g filo pastry
20 g smoked almonds Flor de Sal
1 teaspoon Flor de Sal Orange & Chilli organic

Preheat the oven to 180 °C. Whisk the egg yolk and cream. Cut the filo pastry into strips and spread the egg cream on both sides. Chop the smoked almonds, roll the dough strips in the almonds and sprinkle with Flor de Sal. Turn the dough sheets into each other and place them on a baking tray covered with baking paper. Bake in a hot oven for 8-10 minutes until golden brown.

For the soup:

800 g carrots
2 shallots
5 g ginger
20 ml olive oil
Flor de Sal
freshly ground pepper
2 oranges
100 ml orange juice
10 g honey
700 ml poultry stock
500 g cream
4 stems of parsley
2 g green pepper
100 g cream yoghurt

Peel the carrots and cut into large cubes. Peel the shallots and cut into strips. Peel and finely chop the ginger. Sauté the carrots, shallots and ginger in the olive oil. Season with salt and pepper and deglaze with the orange juice. Add the chicken stock and cream and cook the carrots until soft. Finely puree the soup and pass through a fine-mesh sieve.

Peel and fillet the oranges and cut the fillets in half. Coarsely chop the parsley and mix with the oranges. Finely grind the green pepper and add it. Mix with the yoghurt.

Flavour the soup again, add the yoghurt-orange mixture as a topping on top and serve garnished with the almond crunch.