Carrot orange soup
Ingredients
- 500 gr carrots
- 1 celery stick
- 1 onion
- 1 clove of garlic
- 200 ml orange juice
- 200 ml veg stock
- 50 gr cream
- ½ tspn chilli flakes
Instructions
- Peel the carrots and finely dice them.
- Melt some butter in a saucepan. Add the carrots and start cooking them.
- Chop the onions, garlic and celery and add them to the carrots. Cook them on a high heat for several minutes to create a deep roasting flavour.
- Lower the heat after a few minutes and continue cooking the vegetables stirring occasionally. After 10 min or when the vegetables are soft, add the orange juice and stock. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
- Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
- Add the cream. Reheat the soup and taste for seasoning.
- When ready to serve, ladle the soup in a warm bowl and sprinkle with chilli flakes to taste.
Stuff to know
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Use water instead of stock.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Use water instead of stock.
