Carrot and Orange Soup


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Yield:

4.0 to 6

Added:

December 4, 2009

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Alisa Escanlar's picture
Alisa Escanlar
April 4, 2009

Delicious!

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Ingredients

1 pound (16 oz/450g) of carrots
2 oranges
1 onion
1 cup (250 ml) of chicken or vegetable stock
1/2 cup (125 ml) of fresh cream (crème fraiche you can replace it by Quark or 3 tablespoons of coriander leaves
1 pinch of salt
1 pinch of pepper

Preparation

1
Peel and heat carrots in a large saucepan half filled with water.
2
Squeeze oranges and cut onion. Set aside some coriander leaves for decoration.
3
When carrots are done, mix them with onion, coriander, orange juice and stock.
4
Add salt, pepper and cream.
5
Leave in fridge for 30 mn if you’d like to enjoy it cold or heat slowly if you’re on the mood for a warm soup.
6
Decorate with coriander right before serving.

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