Carrots – Oranges – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g carrot (s)
- 30 g butter
- 150 ml orange juice
- 4 potato (s)
- ml 1,250 vegetable stock
- 1 onion (s), (coarsely chopped)
- 4 teaspoon thyme, fresh, chopped or
- 1 teaspoon thyme, dried
- salt and pepper
- possibly crème fraîche
- possibly nutmeg
- possibly parsley
- possibly sunflower seeds
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Put the carrots and butter in a saucepan and sauté over a low heat for 10 minutes, stirring occasionally. Add potatoes and onions in small cubes. Pour the orange juice and broth over the top. Bring to the boil and season with thyme (fresh or dried, see above), salt and pepper. Reduce heat. Cover and cook for about 20 minutes.
- Process with the hand blender to a smooth mass. Then serve in soup plates and garnish according to taste (see above).
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