Carrot and Orange Cream Soup
This pretty strong orange cream soup is one of the easiest soups to make ever. The sweet taste of carrot with a bit of sour orange juice gives a piquant flavor to this cream soup.
When I was a little girl the carrot meant to me an orange color root that was growing in my grandma’s garden. I eat it raw and I liked it cooked in soup too. I’ve never seen carrots in different colors that time. Today you can buy purple, yellow, black and white carrots also.
I read an interesting story of its color. In the 10th century, carrot roots from West Asia, India and Europe were purple. There are many claims that Dutch growers created orange carrots in the 17th century to honor the Dutch flag at the time and William of Orange.
Carrot is a very healthy vegetable, its orange color comes from beta-carotene, it is a good source of vitamin K and vitamin B6. Alfa and beta carotenes are partly metabolized into vitamin A. Lot of people believe that eating carrots help them see better at night. Unfortunately, this is just a myth which dates back from the Second World War, the story goes that journalists asked how the pilots managed to shoot from the air with such accuracy and the Royal Air Force not wanting to divulge new technology said the pilots eat a lot of carrots.
Orange and Carrot Cream Soup
- Immersion Blender
- 500 gram carrot peeled and sliced
- 1 medium onion finely cut
- 1 medium sweet potato (yellow) cubed
- 1 liter chicken or veggie stock
- 4 tbsp olive oil
- 1 medium orange
- ½ tsp nutmeg ground
- salt and pepper
- herb leaves of choice
- 1 tsp orange zest
- Heat the oil in a medium soup pan and put the onion into it, cook for 3-4 minutes until translucent, but do not brown it!
- Add sliced carrots and cubed sweet potato and simmer it together for 3-4 minutes.
- Add the stock to the veggies and cook it on medium heat for 30 minutes until they are soft. Check carrots with a fork. (Sweet potato will get soft faster than carrots.)
- Use immersion blender to make it creamy.
- Wash and dry the orange. Grate the orange peel then squeeze out the juice.
- Add 100 ml orange juice and ½ tsp grated orange zest to the cream soup.
- Add ½ tsp ground nutmeg.
- Cook the soup for 4-5 minutes more.
- Taste it and season with salt and pepper.
- Serve and decorate with some colorful herb leaves of choice and a bit of grated orange zest.