Carrot and Orange Soup

Name: Carrot and Orange Soup
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 small onion; 150 g Potatoes; 250 g Carrots; 1 TEASPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 knife tip ground ginger; 250 ml Vegetable broth (instant); 50 g Double cream cream cheese; 1/3 Beet Cress; 1/2 chili pepper; 1-2 TABLESPOONS Orange juice; 7-10 Tbsp grated peel of 1/2 untreated orange; 1 TEASPOON Fruit vinegar; 2 TABLESPOONS Whipped cream; 30 g Wholemeal baguettes

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 small onion
150 g Potatoes
250 g Carrots
1 TEASPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 knife tip ground ginger
250 ml Vegetable broth (instant)
50 g Double cream cream cheese
1/3 Beet Cress
1/2 chili pepper
1-2 TABLESPOONS Orange juice
7-10 Tbsp grated peel of 1/2 untreated orange
1 TEASPOON Fruit vinegar
2 TABLESPOONS Whipped cream
30 g Wholemeal baguettes

Directions

1
Peel and chop the onion. Peel and wash potatoes and carrots. Cut a small carrot into fine strips. Dice the remaining carrots and potatoes. Melt the fat.
2
Fry onion and diced vegetables. Season with salt, pepper and ginger. Add stock, cover and cook for about 20 minutes. In the meantime, cut off 2 cream cheese balls and turn them into short cut cress. Chop the chilli finely. Cook the carrot strips in salted water. Puree the soup. Season to taste with orange juice and zest, vinegar and chilli. Refine with cream and serve.
3
Chop the chilli finely. Cook the carrot strips in salted water. Puree the soup. Season to taste with orange juice and zest, vinegar and chilli. Refine with cream and serve. Add bread