John Myers
Creamy Orange and Carrot Soup
The perfect creamy orange and carrot soup recipe with a picture and simple step-by-step instructions.
- 2 medium sized Onions
- 600 g Carrots
- 200 g Potatoes
- 3 tbsp Clarified butter
- Sugar, salt, pepper
- 1,25 l Chicken broth or instant
- 300 ml Orange juice
- 1 bunch Spring onions
- 200 g Creme fraiche Cheese
- Basil for garnish
- Peel and chop the onions. Peel, wash and cut the carrots into large pieces. Peel, wash and roughly dice the potatoes.
- Heat the butter lard in a saucepan and sauté the onions until translucent. Add the potatoes and carrots, sauté while turning. Season with 1 teaspoon sugar, salt and pepper.
- Pour the stock and juice, bring to the boil, cover and simmer for about 20 minutes. Clean and wash the spring onions and cut into fine rings. Puree the soup finely and season to taste. Serve with creme fraiche and spring onions. Serve garnished with basil leaves.
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