Creamy orange and carrot soup

Name: Creamy orange and carrot soup
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 medium-sized onions; 600 g Carrots; 200 g Potatoes; 3-4 Tbsp clarified butter; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1,25 l Chicken broth; 300 ml Orange juice; 1 collar Spring onions; 200 g Fresh cream; 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 medium-sized onions
600 g Carrots
200 g Potatoes
3-4 Tbsp clarified butter
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1,25 l Chicken broth
300 ml Orange juice
1 collar Spring onions
200 g Fresh cream
7-10 Tbsp Basil

Directions

1
Peel and chop the onions. Peel and wash carrots and cut them into large slices. Potatoes peel, wash and roughly dice.
2
Heat clarified butter in a pot and fry onions until translucent. Add potatoes and carrots, fry while turning. Season with 1 tsp. sugar, salt and pepper.
3
Pour in broth and juice, bring to the boil, cover and simmer for about 20 minutes. Clean and wash spring onions and cut into fine rings. Puree the soup finely and season to taste. Serve with crème fraîche and spring onions.
4
Garnish with basil leaves.