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🍽️ Creamy Carrot Soup

206 kcal · 30 min · 4 servings

Ingredients

• 400 g carrots
• 200 g floury potatoes
• 1 tbsp sunflower oil
• 1 tsp freshly grated ginger
• 1 tsp turmeric
• 600 ml vegetable broth
• 100 ml orange juice
• 100 ml whipping cream
• 2 tbsp honey
• salt
• 1 tbsp lemon juice
• chili powder
• walnut oil (for drizzling)

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Cut the vegetables into small cubes.
3. 3. Heat the oil in a pot.
4. 4. Add the vegetables to the pot.
5. 5. Sauté the vegetables for 1 to 2 minutes.
6. 6. Add the ginger and the turmeric.
7. 7. Sauté the spices briefly.
8. 8. Deglaze the vegetables with the broth.
9. 9. Add the juice.
10. 10. Let the soup simmer on low heat.
11. 11. Stir the soup occasionally.
12. 12. Cook the soup for about 20 minutes.
13. 13. Check if the vegetables are soft.
14. 14. Blend the soup until smooth.
15. 15. Stir the cream into the soup.
16. 16. Stir the honey into the soup.
17. 17. Simmer the soup a bit longer if you prefer a thicker consistency.
18. 18. Add more broth if the soup is too thick.
19. 19. Optionally, strain the soup through a sieve.
20. 20. Season the soup with salt to taste.
21. 21. Season the soup with lemon juice to taste.
22. 22. Season the soup with chili to taste.
23. 23. Divide the soup among the bowls.
24. 24. Drizzle each portion with a little oil.
25. 25. Serve the soup immediately.

Nutrition per serving

• kcal: 206
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 28 g