Carrot and orange cream soup with flaked almonds

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soup greens clean or peel, wash and roughly dice. Halve 1 onion. Wash the thyme, shake dry. Press 1 clove of garlic. Cut parsley leaves from the stalks and use them for other purposes.

2. 2

   Put the soup greens, onion and garlic in a large wide pot. Add about 1 litre of cold water, bay leaf, 1 teaspoon of salt, peppercorns, cloves, parsley stalks and thyme. Bring to the boil and simmer for about 30 minutes.

3. 3

   Peel 2 onions and 1 garlic clove and chop finely. Peel, wash and chop the carrots. Peel, wash and chop the potatoes. Heat the oil in a pot and fry the onions and garlic.

4. 4

   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 about 25 minutes.

5. 5

   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.

6. 6

   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 blob of sour cream in each bowl and sprinkle with chives rolls and flaked almonds.

7. 7

   Garnish with orange slices and chives.

Nutrition Facts

KCAL
380 kcal

CARBS
34 g

FATS
23 g

PROTEINS
6 g