Vegetarian Carrot Soup with Potatoes

Ingredients

• 1 stalk leeks (white and pale green only)
• 600 g Carrots
• 100 g waxy potatoes
• 2 untreated oranges
• 2 tbsp Rapeseed oil
• 2 oranges
• 600 ml Vegetable Broth
• Salt
• pepper (ground)
• 1 tsp lemon juice
• 100 g crème fraîche

Instructions

1. 1.

   Wash, clean, and slice the leeks into thin strips. Peel and slice the carrots. Peel and dice the potatoes. Rinse the oranges hotly and pat dry. Grate one orange’s zest and squeeze both oranges for juice.

2. 2.

   Sauté the leeks and potatoes in hot oil in a pot until colorless. Add the carrots briefly. Deglaze with fruit juice and broth, add the zest. Simmer gently for about 20 minutes until tender. Remove from heat and puree finely with an immersion blender.

3. 3.

   Bring back to a boil; add more broth if needed or let reduce slightly. Season with salt and pepper. Before serving, remove from heat, stir in 2–3 tbsp crème fraîche, lightly froth, then ladle into bowls and top each with a dollop of remaining crème fraîche.

4. 4.

   Serve the vegetarian carrot soup with potatoes garnished with carrot strips and cubes as desired, accompanied by fresh baguette.