Carrot Velvet Soup

Fry the onion briefly in oil or butter until translucent, add the carrots and sauté for about 5 minutes. Stir constantly so that nothing sticks. Pour in the hot soup and simmer for about 15 minutes. If the soup is too sour because of the oranges, neutralize with a little liquid sweetener. Season to taste with salt and white pepper. Pour into 4 soup plates, garnish with grated orange zest and a dab each of smoothly stirred sour cream or a teaspoon of cream.Serve with: Fresh baguette

Related Recipes:

Normandy Poultry StewCut the turkey breast into strips, season with pepper and salt. Mix well with egg, cornstarch and 1 tablespoon... Ragout of the Veal with Primeval Carrots and Spring Onions(approx. 40 min) Cut meat into thumb-sized pieces. Make pasta al dente in light salted water, drain when cool... Avocado and Wild Garlic Soup with Ham RavioliFor the avocado and wild garlic soup with ham ravioli, first prepare the dough for the ravioli. For this... Pheasant Breast with Rosemary and VanillaFor the pheasants: Season the poultry inside and out with pepper and salt. Heat the butter in a frying pan and... Milanese Risotto(special risotto long grain rice) (may also uch a little bit more) 1 liter liters of beef r or chicken broth... Carrot Orange SoupFor the carrot-orange soup, peel the carrots, onion and ginger. Finely slice the carrots, dice the onion and... Venison SoupFor the venison soup, cut the meat into small cubes and the bacon into strips. Peel the potatoes and also cut... Zucchini Sticks with Apple-Mint RaitaTo make the zucchini sticks with apple-mint raita, first refrigerate the coconut milk for 8 hours for the... Potato Soup with DebrezinerFor the potato soup with debreziner, clean the potatoes and carrots and cut into small cubes. Peel the onion... Carrot and Potato Soup with Farmer CroutonsFor the carrot and potato soup with farmer croutons, wash carrots and potatoes. Peel carrots only if necessary...