John Myers
Carrots – Creamsoup
The perfect carrots – creamsoup recipe with a picture and simple step-by-step instructions.
- 500 g Carrots red
- 2 medium sized Potatoes
- 1 medium sized Onion
- 1 small Organic orange
- 1 tbsp Butter
- 800 ml Vegetable broth
- 200 ml Cream 10% fat
- Salt and pepper
- 4 tsp Cress (garden cress)
- Peel and wash the carrots and potatoes. Cut the carrots into slices and the potatoes into cubes. Peel and dice the onion, wash the orange in hot water, coarsely grate the 1tsp peel, squeeze the orange.
- Pour the carrots, potatoes and onions in a simmering broth and cream in butter for 3-4 minutes, simmer for about 15 minutes.
- Puree the soup, add the orange juice, season with salt and pepper. Serve sprinkled with cress and orange peel.
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