Summary

Ingredients

• 5 large carrot (s)
• 1 medium onion (s)
• 1 glass orange juice
• 1 pinch (s) chili powder
• 1 tablespoon oil
• 1 teaspoon, heaped butter
• Lemon juice
• salt and pepper
• coriander
• 1 tablespoon broth
• liter ⅛ milk
• 0.75 liters ¾ water
• Curry powder
• 1 pinch (s) mint, dried

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Instructions

1. Peel the carrots and cut into pieces. Peel and chop the onion and sweat in the butter-oil mixture. Add the carrot pieces and fry everything for about 10 minutes.
2. Add the broth, chilli powder and curry, deglaze with the water. The carrots should be well covered. Simmer the carrots for about 20 minutes until they are soft.
3. Process into a cream with a hand blender. If the mixture is too firm, add a little more water.
4. Put the pot back on the stove, very low heat, and add the orange juice and lemon juice. Refine with the milk. Under no circumstances should the soup boil, otherwise it will curdle! You can also use cream instead of milk. But then accordingly less, otherwise the soup will be too rich.
5. Season to taste with spices.
6. The soup is ideal as a starter or, if served with toasted bread, as a delicious main course.
7. It`s very popular with children if you just leave out the chilli powder.