Carrot‑Orange Soup
A versatile carrot‑orange soup that you can tailor to your taste! Vegetables lovers will love it, as the soup lets everyone add their own mix-ins.
Ingredients
- 600 g large carrots (4 large carrots)
- 200 g potatoes (3 potatoes)
- 1 onion
- 1 tbsp oil
- 600 ml classic vegetable broth
- 300 ml milk (1.5% fat)
- 200 g oranges (1 orange)
- 2 slices toast bread
- 10 g butter (2 tsp)
- 2 tsp mixed herbs (frozen)
- Salt
- 200 g poultry sausages
- 100 g sheep cheese (9% fat)
- 100 g seed mix (e.g., sunflower, pumpkin and pine nuts)
- Pepper
Instructions
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1.
Peel the carrots and potatoes and cut them into cubes. Peel the onion and dice finely.
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2.
Heat oil in a large pot. Sauté the onion. Add the carrots and potatoes and sauté briefly.
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3.
Pour in vegetable broth and milk, bring to a boil, then cover and simmer over medium heat for about 20 minutes.
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4.
Meanwhile, halve the orange and squeeze out the juice.
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5.
Cube the toast bread. Melt butter in a pan. Add the bread cubes and fry until crisp all around. Stir in herbs and lightly salt.
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6.
Slice the sausages into rounds. Crumble the sheep cheese.
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7.
Place the sausage slices, bread cubes, sheep cheese and seed mix each into separate small bowls so everyone can choose their own toppings.
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8.
Blend the soup with an immersion blender until smooth. Stir in orange juice. Season with salt and pepper and serve with the chosen toppings.
- 9.
