Carrot cream soup with orange juice and dried tomatoes

Name: Carrot cream soup with orange juice and dried tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g dried organic soft tomatoes; 1 Onion; 800 g Carrots; 200 g Potatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 1/2 l Organic vegetable broth; 250 ml Orange juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Branches of rosemary; 150 ml low-fat milk

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g dried organic soft tomatoes
1 Onion
800 g Carrots
200 g Potatoes
2-3 TABLESPOONS Oil
7-10 Tbsp Sugar
1/2 l Organic vegetable broth
250 ml Orange juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Branches of rosemary
150 ml low-fat milk

Directions

1
Scald tomatoes with 500 ml of boiling water. Leave to stand for about 15 minutes. Peel onion and chop roughly. Peel, wash and slice the carrots. Peel, wash and chop the potatoes.
2
Heat the oil in a pot and sauté the onion. Add the potatoes and carrots, sauté briefly, sprinkle with 1 tbsp. sugar and sauté. Deglaze with broth, orange juice and tomatoes in water. Season with salt and pepper.
3
Bring to the boil, cook over medium heat for about 25 minutes. Wash the rosemary, shake dry and pluck the needles from the stems. Remove soup from the stove. Finely puree everything with a blender.
4
Season again with salt, pepper and sugar. Heat the milk and rosemary in a small pot and foam up. Arrange the soup in plates and garnish with milk foam.