John Myers
Carrot and Orange Soup with Rice
The perfect carrot and orange soup with rice recipe with a picture and simple step-by-step instructions.
- 800 Carrots
- 75 Onion
- 1 Knoblauchzehe
- 1 Stück Ingwer
- 2 tbsp Sunflower oil
- 1 liter Carrot and orange soup with rice
- 150 g 1 Orange
- 165 ml 1 Orange
- 1 tsp Sugar
- 1 tsp Mild curry powder
- 0,5 tsp Sambal Oelek
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Ketchup Manis
- 75 g Basmati rice
- 275 ml Water
- Pumpkin seed oil
- Pastry sticks with sea salt
- Peel the carrots, cut in half lengthways and cut into small pieces. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Halve and squeeze the orange. Heat sunflower oil (2 tbsp) in a large, tall saucepan, fry the vegetables (onion cubes + garlic clove cubes + ginger cubes and carrot pieces) vigorously and deglaze / pour on the vegetable stock (1 liter). Add the coconut milk (165 ml) and the juice of one orange and simmer / boil with sugar (1 teaspoon) with the lid on for about 25 minutes. Finally puree with a hand blender and refine / season with butter (1 tbsp), crème fraîche (1 tbsp) and sweet soy sauce (1 tbsp). In the meantime, bring the rice (75 g) to the boil in water (275 ml), set it back to the lowest temperature and let it cook with the lid on for about 20 minutes. Serve carrot and orange soup with rice and drizzled with pumpkin seed oil. Serve with pastry sticks with sea salt.
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