Summary

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)

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Instructions

1. 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.
2. Puree the soup, add the orange juice, bring to the boil briefly, fold in the cream. Season to taste with salt and cayenne pepper.
3. Roughly chop parsley, lemon peel, garlic, pitted dates, parmesan, mix everything with the lemon juice and sprinkle over the soup.