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🍽️ Creamy Carrot-Orange Soup

145 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 1 shallot
• 2 tbsp butter
• 200 ml orange juice
• 750 ml vegetable broth
• 2 young zucchini
• salt
• pepper (from the mill)
• 1 tbsp curry powder
• fried chili strips (for garnishing)

Instructions

1. 1. Peel the carrots and the shallot.
2. 2. Cut the carrots and the shallot into small cubes.
3. 3. Melt the butter in a pot.
4. 4. Add the shallot cubes and sauté them until translucent.
5. 5. Add the carrot cubes and sauté them briefly.
6. 6. Deglaze the mixture with the orange juice.
7. 7. Pour in the vegetable broth.
8. 8. Simmer the soup over medium heat for about 20 minutes.
9. 9. Wash the zucchini.
10. 10. Remove the hard ends of the zucchini.
11. 11. Slice the zucchini into thin rounds.
12. 12. Puree the soup until creamy using a hand blender.
13. 13. Add the zucchini slices to the soup.
14. 14. Simmer the soup for another 5 minutes.
15. 15. Season the soup with salt, pepper, and curry.
16. 16. Add more broth if needed to adjust the consistency.
17. 17. Otherwise, let the soup reduce slightly to thicken it.
18. 18. Divide the soup among plates or bowls.
19. 19. Garnish the soup with chili strips as desired.
20. 20. Serve the soup.

Nutrition per serving

• kcal: 145
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 19 g