Orange-scented carrot soup

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
15ml olive oil
375g carrots, roughly chopped
1 medium onion, roughly chopped
1 clove garlic, smashed
2 tsps finely grated orange zest
2 tsps dried oregano
60ml white wine
375ml chicken or vegetable stock
375ml water
Salt and freshly ground black pepper
2 tbsps light sour cream, divided

1) In a medium saucepan, heat the olive oil over medium heat. Add the carrots and the onion and sweat until the mixture starts to soften, about 5 minutes. Add the garlic, orange zest and oregano and cook until fragrant, another 1 to 2 minutes.

2) Raise the heat and deglaze the pan with white wine. Add the stock and water. Bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 8 to 10 minutes.

3) Cool the mixture for about 5 minutes before processing.

4) Process the soup in a food processor or blender until smooth. Season with salt and pepper, to taste.

5) Pour into serving bowls and swirl in a heaped teaspoon of soured cream before serving.

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