Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 500 g carrot (s)
- 2 tablespoon butter
- 100 ml vegetable stock
- 2 orange (s), (the juice)
- 6 tablespoon heavy cream
- salt
- Cayenne pepper
- 1 bunch parsley
- 0.5 ½ lemon (s), juice and zest
- 1 clove garlic
- 40 g parmesan cheese
- 5 date (s)
Print Recipe
Pin Recipe Instructions
- Sweat the onions, cut the carrots into small pieces and add, add 2 tablespoons of butter, fill up with vegetable stock. Let simmer for about 20 minutes.
- Puree the soup, add the orange juice, bring to the boil briefly, fold in the cream. Season to taste with salt and cayenne pepper.
- Roughly chop parsley, lemon peel, garlic, pitted dates, parmesan, mix everything with the lemon juice and sprinkle over the soup.
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