Carrot and orange cream soup with flaked almonds

Name: Carrot and orange cream soup with flaked almonds
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 1-2 Garlic cloves; 600 g Carrots; 400 g Potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Sugar; 1/2 TEASPOON Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 300 ml Orange juice; 25 g flaked almonds; 1/2 bunch Chives; 100 g Whipped cream; 75 g Fresh cream; 4 Orange slices to garnish

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
1-2 Garlic cloves
600 g Carrots
400 g Potatoes
2 TABLESPOONS Oil
1 TABLESPOON Sugar
1/2 TEASPOON Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
300 ml Orange juice
25 g flaked almonds
1/2 bunch Chives
100 g Whipped cream
75 g Fresh cream
4 Orange slices to garnish

Directions

1
Peel and finely dice the onions and garlic. Peel, wash and chop the carrots. Peel, wash and chop the potatoes. Heat the oil in a pot and fry the onions and garlic.
2
Add the carrots and potatoes and sauté briefly. Sprinkle with sugar and curry, sauté briefly, season with salt and pepper and deglaze with stock and orange juice. Bring to the boil, cover and cook over medium heat for 25 minutes.
3
In the meantime, roast the flaked almonds in a pan without fat, turning them golden brown and take them out. Wash the chives, shake dry, put some stalks aside for garnishing. Cut the rest of the chives into fine rolls.
4
Remove the soup from the stove and puree it finely. Stir in cream, heat up again and season to taste with salt, pepper and sugar. Fill soup into bowls. Put a dash of crème fraîche in each bowl and sprinkle with chives and flaked almonds.
5
Garnish with orange slices and chives.