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Carrot and Orange Soup with Walnut and Date Gremolata

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Carrot and Orange Soup with Walnut and Date Gremolata

The perfect carrot and orange soup with walnut and date gremolata recipe with a picture and simple step-by-step instructions.

  • 2 Onions
  • 600 g Carrots
  • 2 tbsp Coconut oil
  • 3 tbsp Vegetable broth
  • 2 Oranges
  • 7 tbsp Cream
  • 1 Clove of garlic
  • 1 bunch Parsley
  • 1 Lemon
  • 50 g Parmesan
  • 10 Dates
  • Salt
  • Cayenne pepper
  1. First peel the onions and chop them roughly. Then peel the carrots and cut them into small pieces.
  2. Melt the coconut oil and add the stock. Sauté the onions and carrots in it and deglaze after about 5 minutes. Let the whole simmer for about 20 minutes.
  3. Puree the soup, add the orange juice and bring to the boil again. Stir in the cream and season well with cayenne pepper and salt.
  4. For the gremolata, chop parsley, lemon juice, lemon zest, garlic, Parmesan and dates in a blender and pour over the seasoned soup.
Dinner
European
carrot and orange soup with walnut and date gremolata

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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