Start with the bacon, cut them into small bits and fry them crispy. Put them on paper towel to drain of excess fat. Save for later.
Add a dash of butter/oil to a large pan and once hot, add the diced onion and and a few moments later, pressed garlic, grated ginger with a pinch of salt. Sweat down until soft but not colored. Add cumin, ancho and curry and fry a little more, 2 min.
Pour on vegetable stock, cream and add the carrots. Cook with a lid until the carrots are soft, 10-15 minutes. Add the coriander stalks (reserve the leaves for garnish) and the orange juice.
Remove the soup from the heat. Mix the soup smoothly with a hand mixer or in a food processor. Add more broth as needed to achieve the right silky-smooth consistency. Taste and season with salt, pepper and a splash of vinegar
Mix grated orange peel with crème fraiche and heavy cream.
Divide the soup into bowls. Cut plenty of fresh coriander leaf's together with the chili and bacon. Put a dollop of orange fraiche in each. Serve with some toasted bread or a good loaf of bread.Now, enjoy all the tastes!You can really taste the Cuisine!