Carrot soup with tangerines
5 servings
45 minutes
Carrot soup with tangerines is an exquisite blend of the gentle sweetness of carrots and the bright citrus notes of tangerines. This unusual recipe comes from modern European cuisine, where harmony of flavors and soft textures are valued. The light, warming, and incredibly aromatic soup is perfect for cool evenings or a light lunch. The delicate puree made from stewed vegetables is enriched with chicken broth and milk, giving the dish a creamy consistency. Tangerine juice adds a subtle acidity that reveals depth of flavor and freshness. Serving with salt and black pepper to taste allows it to reach perfect balance. This soup is an elegant treat that surprises with its simplicity and richness of flavor nuances.
1
Peel the garlic and carrot, chop finely and sauté in a saucepan with butter for about a minute. Then pour in the broth and milk and bring the mixture to a boil, then reduce the heat so that the soup simmers but not too vigorously.
- Garlic: 2 cloves
- Carrot: 8 pieces
- Butter: 15 g
- Chicken broth: 500 ml
- Milk 2.5%: 750 ml
2
Cover the saucepan with a lid and cook for 20 minutes. When the carrots are soft, pour the soup into a blender and blend into a puree. (If the vegetables were cooked in a pot, an immersion blender can also be used.)
3
Pour in the tangerine juice (it's better to squeeze it from fresh fruits) and mix thoroughly.
- Mandarin juice: 80 ml
4
Reheat the soup, season with salt and pepper to taste, and pour into deep plates. Serve immediately.
- Salt: to taste
- Ground black pepper: to taste