Orange-Carrot Soup

Ingredients for 4 servings:

• 2 oranges
• 1 kg carrot(s)
• 45 g butter
• 240 g onion(s)
• 2 tsp sugar
• 1 stalk(s) lemongrass
• 1 tsp curry powder
• 600 ml vegetable stock
• 200 ml orange juice
• 200 ml coconut milk
• some salt
• some cayenne pepper
• some coriander leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

suitable for use in the Kenwood Cooking Chef

Cut the orange segment (remove all the white pith) into large cubes. Peel the carrots and slice them in the CC food processor using the 5-speed setting. Then roughly chop the onion in the food processor. Remove the outermost leaves from the lemongrass stalk and chop finely. Melt the butter in the CC at 140°C (flexible stirrer, stirring interval: 3) and sauté the onion briefly (stirring interval: 2). Add the sugar and caramelize slightly. Add the lemongrass and curry powder and sauté briefly (reduce temperature to 100°C). Stir in the orange flesh and carrots and deglaze with the stock, orange juice, and coconut milk. Put on the splatter guard and simmer gently for about 20 minutes. The carrots should still be firm to the bite! Remove about 4 tablespoons of carrots and set aside, then cook the soup for another 15 minutes. Then puree the soup in batches in the CC blender. Season with salt and cayenne pepper, if desired, add the carrot pieces back to the dish, and serve. Garnish with freshly chopped cilantro, if desired!