Carrot – Orange – Cream Soup Without Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 400 g potato (s)
- ml 1,000 stock your choice
- 0.5 ½ orange (s), the juice from it
- 3 tablespoon butter or margarine
- some pepper
- 2 large onions
- some parsley for sprinkling
Print Recipe
Pin Recipe Instructions
- First, peel the vegetables (carrots, potatoes and onions) and cut into small cubes. The proportion of vegetables can of course be varied as you like it best (you can also leave out the potatoes entirely, but they make the soup more filling and creamy).
- Now heat the butter in a large saucepan and add the diced vegetables and let them sear for about 5 minutes. In the meantime, prepare the broth and pour it over the vegetables and let everything simmer for about 15 minutes.
- After the 15 minutes you take the pot off the stove and puree everything nicely with the hand blender. Add a little pepper to taste and the juice 1/2 orange (more depending on your taste). Let it get hot again and garnish with parsley.
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