Summary

Ingredients

• 500 g carrot (s)
• 2 cloves garlic)
• 1 bunch parsley, smooth
• 40 g butter
• 300 ml broth
• 100 g crème fraîche
• 150 ml orange juice
• 1 tablespoon orange peel, freshly grated
• 2 tablespoon horseradish, (glass or freshly grated)
• salt
• Nutmeg, grated

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Instructions

1. Peel and slice the carrots. Peel the garlic and chop it into pieces. Chop the parsley leaves very finely (put something aside for sprinkling).
2. Heat the butter in the pan. Let the carrots, garlic and parsley stew for a good 5 minutes, stirring frequently.
3. Add approx. 200 ml of stock and 3 tablespoons of creme fraiche and bring to the boil. Stir several times. Cover and cook for about 20-30 minutes, until the carrots are soft. Add the rest of the broth.
4. Add the rest of the creme fraiche and the orange juice to the soup. Puree with the hand blender. Season with salt, nutmeg, horseradish and the orange peel. Add the parsley to the soup and serve.