Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 2 tablespoons oil
- 1 onion (s), finely chopped
- 500 ml vegetable stock
- 1 pinch (s) nutmeg, grated
- 1 pinch (s) allspice
- 1 pinch (s) chilli
- 1 pinch (s) cinnamon
- 1 pinch (s) cardamom
- 0.5 ½ orange (s), the grated zest and the juice from it
- 350 g carrot (s), cut into 1 cm thick pieces
- 60 ml heavy cream
- 1 tablespoon crème fraîche
- 1 tablespoon parsley, finely chopped
- 1 clove (s) garlic, pressed
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan and fry the onion with the garlic in it. Add the vegetable stock and season with the spices and the grated orange peel. Bring the vegetable stock to a boil. Now add the carrots and cook the soup for about 15 minutes with the lid closed. Then add the crème fraiche and cream and puree the soup in a blender. Bring to the boil again briefly and stir in the orange juice. Garnish with the finely chopped parsley and serve hot immediately.
- Rice vermicelli go very well as a soup.
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