Carrot and Orange Soup

Name: Carrot and Orange Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Carrots; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 3 Oranges (about 200 g each); 1-2 TABLESPOONS pickled green peppercorns; 7-10 Tbsp Sugar; 4 TABLESPOONS Fresh cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Carrots
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
3 Oranges (about 200 g each)
1-2 TABLESPOONS pickled green peppercorns
7-10 Tbsp Sugar
4 TABLESPOONS Fresh cream

Directions

1
Clean, peel and cut the carrots into pieces. Peel and finely chop the onion. Heat the oil in a pot and fry the onion in it. Add the carrots and steam for 3-4 minutes. Season with salt and pepper.
2
Deglaze with broth and bring to the boil. Cook over medium heat for about 15 minutes. Peel 2 oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife.
3
Collect the juice. Squeeze the rest of the orange and measure out approx. 1/8 l juice. Remove approx. 1/4 of the carrots from the stock with a skimmer. Puree the remaining carrots with a blender. Stir in orange juice.
4
Add the rest of the carrots, orange fillets and peppercorns to the soup and warm it up. Season to taste with sugar, salt and pepper. Serve in soup bowls with a dollop of crème fraîche.