Carrot and orange soup with peanut cream

Name: Carrot and orange soup with peanut cream
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 200 g Shallots; 1.5 kg Carrots; 50 g Butter; 6 Stem(s) Thyme; 1,5 l Vegetable broth (instant); 6 discs Toast bread (approx. 30 g each); 400 ml Orange juice; 2-3 TABLESPOONS Peanut Butter; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g roasted peanut kernels; 150 g Fresh cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

200 g Shallots
1.5 kg Carrots
50 g Butter
6 Stem(s) Thyme
1,5 l Vegetable broth (instant)
6 discs Toast bread (approx. 30 g each)
400 ml Orange juice
2-3 TABLESPOONS Peanut Butter
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g roasted peanut kernels
150 g Fresh cream

Directions

1
Peel and finely dice the shallots. Peel, wash and cut carrots into pieces. Heat butter in a pot and fry shallots until translucent. Add carrots and 3 stalks of thyme and steam for about 4 minutes while stirring. Deglaze with broth and bring to the boil.
2
Cover and cook over medium heat for about 15 minutes. In the meantime cut toast into cubes. Fry in a pan without fat until golden brown, take out. Wash 3 stems of thyme, dab dry and remove the leaves. Remove the thyme stems from the soup. Finely puree the carrot soup with a hand blender. Stir in orange juice and peanut butter. Heat the soup again and season to taste with sugar, salt and pepper. Coarsely chop the peanuts. Mix the toast cubes, peanuts and thyme leaves.
3
Finely puree the carrot soup with a hand blender. Stir in orange juice and peanut butter. Heat the soup again and season to taste with sugar, salt and pepper. Coarsely chop the peanuts. Mix the toast cubes, peanuts and thyme leaves. Arrange the soup in a tureen and add crème fraîche "streaks" to the soup. Sprinkle with the toast cube mixture
4
With 10 people: