Carrot-orange creamy soup

Carrot-orange soup. Really? Carrot and orange together and as a soup?

This might seem like a weird combination but believe me when I say ‘It’s delicious’. I had this soup at UGO and immediately after I got home I started searching the internet for a recipe. I found one on FOOD.COM and I already tried it.

What will you need for 2 servings:

• 2 tablespoons of butter
• 1 cup of chopped onion
• 1/2 kg (1 lb) of peeled and sliced carrot
• 2 cups of chicken stock (I didn’t have chicken so I used vegetable stock instead)
• 1/2 cup of fresh orange juice (I used fresh oranges and just one was enough / 2 small ones)
• salt & pepper
• 1/4 teaspoon of ground nutmeg (I didn’t measure it but I guess I used 1/2 teaspoon… just taste it and you’ll see)
• sour cream for serving and grated orange rind for garnish
• I also added a bit of fresh ginger (grounded)

Put butter and onion into a middle-sized pot and let it turn brown. Then add carrots and stock and cook until the carrot gets soft. Add orange juice (and ginger if you want) and heat so the flavors melt together.

You can pour it into a blender and mix it or you can use a hand blender. When the consistency is as you want it to be pour back into a pot and add salt, pepper, and nutmeg. Bring it to a boil and slowly stir.

Serve with sour cream and orange rind.

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The nutrition information is per meal (2 servings) from https://www.kaloricketabulky.cz, and it is only indicative. A more detailed breakdown is available upon request.

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