Carrot and orange soup-puree
4 servings
30 minutes
Carrot-orange cream soup is a delicate and velvety dish where the warmth of carrots combines with refreshing citrus acidity. Its origins trace back to European cuisine, where vegetable soups often become true works of art. Light yet rich, it is perfect for a cozy family dinner or a festive lunch. The broth adds depth of flavor while the cream provides softness. Orange and lemon juices add subtle, playful notes that refresh the traditional carrot taste. Serving it with parmesan and crispy croutons creates an ideal balance of tenderness and texture. It is wonderful as a standalone dish or as part of an exquisite meal.
1
Chop the peeled carrots and onions into small cubes. Place them in a pot with heated oil and sauté on low heat until cooked.
- Carrot: 500 g
- Onion: 2 heads
- Butter: to taste
2
Pour in the vegetable broth and bring to a boil. Remove the soup from the heat and blend until smooth.
- Vegetable broth: 1 l
3
Then return the soup to the stove, pour in the cream, orange and lemon juices. Season with salt and pepper and bring to a boil again.
- Cream (22%): 100 ml
- Orange juice: 1 glass
- Freshly squeezed lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
When serving, you can sprinkle the soup with parmesan and add croutons.
