For all its sweetness, carrot and orange soup is perfect for a light summer lunch. Bright, juicy, with a non-standard combination of flavors. It can be included in the menu even for fun girlish gatherings.
It is necessary
-
- 2 heads of onions;
- 500 g carrots;
- 500 ml chicken broth;
- 4 oranges;
- 100 ml cream (33% fat);
- 1-2 tbsp vegetable oil;
- 1 bay leaf;
- 1/2 tsp ground chili;
- 1-2 tbsp Sahara;
- salt
- ground black pepper;
- mint leaves.
Instructions
Step 1
Peel the onions, wash in running water and finely chop into cubes. Heat vegetable oil (preferably olive oil) in a skillet. Place the onion there and simmer, stirring occasionally, until golden brown.
Step 2
Peel the carrots, wash in running water and cut into cubes. Place in sautéed onions. Stir and pour in chicken stock. Cover the pan and simmer for another 25-30 minutes. Put the bay leaf for a couple of minutes, then remove. It is not recommended to leave the bay leaf in the cooking dish for a long time, as it will acquire a strong specific taste and aroma.
Step 3
Grind the carrots and onions together with the broth with a blender in mashed potatoes.
Step 4
Squeeze juice from oranges (3 pcs). Pour it into the resulting puree soup and put on fire. Add salt, sugar, ground black pepper and chili to the soup. Bring to a boil, but do not boil.
Step 5
Whisk the cream separately using a mixer until a fluffy, stable mass is obtained. Peel the orange slices from the films, leaving only the pulp.
Step 6
Pour the carrot-orange soup into bowls. Garnish with orange wedges and whipped cream. For beauty, you can add a couple of mint leaves.
