Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg carrot (s)
- 2 onions)
- 2 teaspoons vegetable oil
- 1 liter vegetable broth
- 3 orange (s)
- salt
- 1 tablespoon pepper - grains, green, pickled
- 2 tablespoon sour cream or sour cream
- Pepper, whiter
- Sweetener, more liquid, a few drops it
Print Recipe
Pin Recipe Instructions
- Peel the carrots and onions and cut into small cubes. Heat vegetable oil and fry the diced carrots and onions in it for about 4 minutes. Pour in the vegetable stock and cook over medium heat for about 25 minutes.
- Fillet 2 oranges, catching the juice. Squeeze out the rest of the orange. Take 1/4 of the carrot cubes out of the broth and set aside. Puree the remaining carrot cubes in the broth. Pour in the orange juice and season with salt, pepper and sweetener. Now add the diced carrots with the orange fillets and peppercorns to the soup and heat. Serve the soup on preheated plates with a dollop of sour cream.
About Editorial Staff
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below