Carrot and orange soup
Ingredients
Features
Description
Dissolve bouillon cubes in 1 liter of hot water. Peel the carrots, cut into slices and boil for 30 minutes in the broth, closing the pan with a lid. Rinse thoroughly with orange brush under running hot water, wipe. Peel rub on a small grater, squeeze the juice from the pulp. Add the zest and juice to the soup, salt, pepper and cook for about 10 minutes, until the carrots will not be quite soft.
Add the olive oil and cream. Salt and pepper, then gently stir the soup with a mixer or in a blender Peremel. If you like spice, you can add a few grains of cumin and a pinch of ginger. Serve hot.
Translated by site: wday.ru
