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🍽️ Creamy Orange and Carrot Soup

461 kcal · 30 min · 4 servings

Ingredients

• 3 organic oranges
• 500 g carrots
• 2 onions
• 2 tbsp butter
• 2 tsp sugar
• 200 ml dry white wine
• 400 ml vegetable broth
• 3 oranges (juice)
• 200 g whipping cream
• 1 tsp horseradish cream (jar)
• salt
• pepper (from the mill)
• 150 g beetroot (sliced, for garnish)

Instructions

1. 1. Peel the oranges with a sharp knife. Remove the white pith as well. Cut the fruit into quarters. Slice the quarters thinly.
2. 2. Peel the carrots. Slice the carrots thinly.
3. 3. Peel the onion. Dice the onion finely.
4. 4. Heat the butter in a pot. Add the sugar. Let the sugar melt.
5. 5. Add the carrot and onion cubes. Sauté the ingredients while stirring for 2 to 3 minutes.
6. 6. Add the orange slices. Pour the wine into the pot. Pour the broth into the pot. Pour the orange juice into the pot.
7. 7. Bring the mixture to a boil. Cover the pot. Let the soup simmer for about 30 minutes.
8. 8. Puree the soup until smooth. Stir in the cream. Bring the soup back to a boil.
9. 9. Season the soup with horseradish. Season the soup with salt. Season the soup with pepper. Adjust the spices to taste.
10. 10. Slice the beetroot. Garnish the soup with the slices of beetroot.

Nutrition per serving

• kcal: 461
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 45 g