Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 350 g carrot (s)
- 150 g potato (s)
- 50 ml orange juice, freshly squeezed
- 130 g cream
- 500 ml vegetable stock
- 2 hot peppers, red, hot, fresh
- 2 pinch (s) Sambal Oelek
- 3 leaves parsley, smooth
- salt and pepper
- 1 shallot (s)
- some crème fraîche
Print Recipe
Pin Recipe Instructions
- Finely dice the shallot and sauté in a little sunflower oil. Deglaze with vegetable stock and add the peeled and diced vegetables. Let it cook until the vegetables are soft.
- Finely chop the chilli and add to the vegetables with the orange juice and cream. Add a pinch of Sambal Oelek. Finely puree the whole thing with the hand blender.
- Simmer on low heat for another 10 minutes. Before serving, stir in some of the chopped parsley and season with salt and pepper.
- Garnish with a little creme fraîche and the rest of the sambal oelek and parsley.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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