Summary

Ingredients

• 2 onion (s), peel and cut into larger cubes
• 3 clove (s) garlic, peel and roughly chop
• 400 g carrot (s), peel and cut into pieces
• 2 medium potato (s), peel and cut into cubes
• 2 tablespoon olive oil
• 1 liter water
• 0.5 tablespoon ½ chicken stock (paste)
• a little coriander, from the mill
• a little pepper, from the mill
• 1 dl cream
• 1 orange (s), juice, approx. dl and grated zest

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Instructions

1. Heat the olive oil in a large saucepan, add the onion, reduce the heat and sauté the onion until translucent. Add the garlic and carrots and sauté a little. Deglaze with the water, add the stock, bring to the boil. Season with pepper and coriander. Cook until the vegetables are tender. Puree the soup, add the orange peel, bring to the boil again, simmer until the orange peel is soft. Now add the orange juice, stir, season with coriander and pepper. Add the cream, stir, warm up. Don`t cook anymore! Arrange in preheated plates, serve.
2. A fresh baguette goes well with it.