Carrot and Orange Soup

Name: Carrot and Orange Soup
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 1 kg Carrots; 1 collar Spring onions; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Curry Powder; 500 ml Orange juice; 2 l Poultry broth; 30 g fresh ginger root; 1 Lime; 200 g Whipped cream; 7-10 Tbsp Salt; 2 TABLESPOONS Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

1 kg Carrots
1 collar Spring onions
2 TABLESPOONS Butter or margarine
1 TABLESPOON Curry Powder
500 ml Orange juice
2 l Poultry broth
30 g fresh ginger root
1 Lime
200 g Whipped cream
7-10 Tbsp Salt
2 TABLESPOONS Sugar

Directions

1
Peel, clean and roughly dice the carrots. Clean and wash spring onions and cut the white of the onions into fine rings. Put leek onion green aside. Heat the fat in a pot. Fry carrots and onions for about 5 minutes while stirring. Dust with curry, deglaze with orange juice, fill up with stock
2
Bring the soup to the boil and simmer for about 15 minutes. Cut spring onion green into fine rings. Peel ginger thinly and grate finely. Halve lime and squeeze juice
3
Refine soup with cream and season with ginger, salt, sugar and lime juice. Finely puree the soup. Sprinkle with spring onion