Orange and carrot soup

Name: Orange and carrot soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Carrots; 1 Onion, 2 tablespoons oil; 3-4 Tsp Vegetable broth (instant); 3 medium-sized oranges; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS pickled green peppercorns (glass); 4 TABLESPOONS Fresh cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Carrots
1 Onion, 2 tablespoons oil
3-4 Tsp Vegetable broth (instant)
3 medium-sized oranges
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS pickled green peppercorns (glass)
4 TABLESPOONS Fresh cream

Directions

1
Peel, wash and chop the carrots. Peel and chop the onion
2
Heat the oil in a pot. Sauté onion and carrots for 3-4 minutes. Pour in a good 1 l water, stir in broth, bring to the boil. Cover and cook over medium heat for 20-25 minutes.
3
Peel 2 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Squeeze the rest of the orange
4
Remove about 1/4 of the carrots from the stock. Mash the remaining carrots in the stock. Stir in orange juice, season to taste the soup
5
Heat the remaining carrots, orange fillets and peppercorns in it. Serve the soup with 1 dash of crème fraîche