John Myers
Light Summer Soup with Carrots and Oranges
The perfect light summer soup with carrots and oranges recipe with a picture and simple step-by-step instructions.
- 3 Carrots
- 1 size Potato
- 1 small Diced onion
- 1 Sprig of thyme
- 2 tablespoon Extra virgin olive oil
- 1 Orange untreated
- 500 ml Homemade chicken broth if possible
- 2 Pinches Salt
- 2 Splash Tabasco
- 100 ml Cream
- Preliminary work: Wash, peel and cut the carrots and potatoes into large cubes. Pluck the thyme leaves from the branches. Wash the orange thoroughly, then cut it in half and cut a nice thin slice from each half for garnishing later and set aside. Squeeze the juice out of the rest of the fruit.
- Preparation 2: Heat the oil in a saucepan and fry the onion cubes with the thyme leaves in them until translucent, add the potato and carrot cubes, pour on the chicken broth and season with salt and Tabasco. Put a lid on and let the soup simmer gently over a mild heat for about 30 minutes.
- Now the hand blender is used: Thoroughly puree the soup and pour in the cream, bring to the boil again briefly, remove from the stove and stir the orange juice into the soup.
- Arrange on plates. Cut the orange slices up to the middle, take hold of the ends and place the slice in the soup with half a turn in the opposite direction. Enjoy your meal!
- We only ate a cold meatball with a little sour cream dip with this soup, which was enough for us in the current heat.
- Of course I add a self-made chicken broth at home – but on the way in the camper I also have to be satisfied with a cube of broth – please forgive me!
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