Orange and Carrot Soup with Mince
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s)
- 1 clove garlic
- 4 carrot (s)
- 2 tablespoon butter
- 50 g lentils, red
- 1 liter meat broth
- 200 ml orange juice
- 2 teaspoons oil
- 250 g minced beef
- 0.5 teaspoon ½ turmeric
- salt and pepper
- 2 tablespoon parsley, freshly chopped
- 3 tablespoon sour cream or sour cream or crème fraîche
Print Recipe
Pin Recipe Instructions
- Chop the onions, carrots and garlic into small pieces. Heat the butter in a saucepan and fry the onion and garlic until translucent. Then add the carrots and lentils and sweat for another 2 minutes. Deglaze with orange juice and stock, season with salt, pepper and simmer for 10 minutes.
- Sear the minced beef in the oil, season with salt and pepper, set aside.
- Puree the soup, stir in 2 tablespoons of sour cream, sour cream or crème fraîche, the parsley and some of the minced meat and season to taste.
- To serve, pour the soup into deep plates, distribute the remaining minced meat on top and put a dollop of sour cream on each plate.
- If you live low-fat or even WW, then 1 teaspoon butter and 1 teaspoon oil are enough and then I would use sour cream, and tartare instead of ground beef, then it will be extremely light but delicious. I think then we would only have 9.5 points in total!
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