Prepare our products.

To cook millet porridge with vegetable broth. At the end of cooking, when almost all the liquid boils away, to make sure the porridge is not burnt. Finely chop the onion and fry in vegetable oil in a deep frying pan or saucepan. Add chopped small carrot slices and peeled ginger, saute on low heat until cooked carrots.

Add 3/4 millet to the carrots and ginger and chop immersion blender.

Add orange juice and bring the soup to puree state. Salt and pepper to taste. If you think the soup sour, add some sugar.

Add the remaining millet and bring to boil. Serve the soup with croutons, fried in vegetable oil, sprinkle with herbs. Bon appetit!