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🍲 Creamy Carrot-Orange Soup with Horseradish Cream

259 kcal · 30 min · 4 servings

Ingredients

• 500 g carrots
• 150 g floury potatoes
• 1 shallot
• 2 cm fresh ginger
• 20 g butter
• 500 ml vegetable broth
• 300 ml orange juice
• salt
• pepper (from the mill)
• curry powder
• 150 ml whipping cream
• 2 cm fresh horseradish
• thyme (for garnish)

Instructions

1. 1. Peel the carrots and the potatoes. Cut the vegetables into small cubes.
2. 2. Peel the shallot and cut it into fine cubes.
3. 3. Peel the ginger and grate it finely.
4. 4. Melt the butter in a pot.
5. 5. Add the shallot to the butter and sweat it until translucent.
6. 6. Add the carrots, the potatoes, and the grated ginger to the pot.
7. 7. Sauté the vegetables briefly.
8. 8. Deglaze the mixture with the vegetable broth and the orange juice.
9. 9. Simmer the soup over medium heat for 15 to 20 minutes.
10. 10. Puree the soup finely with an immersion blender.
11. 11. Stir 50 milliliters of cream into the soup.
12. 12. Season the soup with salt, pepper, and curry.
13. 13. Taste the soup and adjust the seasoning if needed.
14. 14. Whip the remaining cream until stiff.
15. 15. Peel the horseradish and grate it finely.
16. 16. Mix the grated horseradish into the whipped cream.
17. 17. Fill the soup into small bowls.
18. 18. Add a dollop of the horseradish cream to each plate.
19. 19. Garnish the soup with thyme.
20. 20. Serve the soup hot.

Nutrition per serving

• kcal: 259
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 23 g