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Tangy Carrot Soup

creative.chef's picture
Tangy Carrot Soup is a delicious appetizer that is simply easy-to-prepare. Once you have this Tangy Carrot Soup, I am sure you will always crave for it.
Ingredients
  Olive oil 1 Ounce (About 30 Milliliter Or 2 Tablespoon)
  Onion 1 , sliced
  Carrots 1 Pound, peeled and diced (About 450 Grams)
  Chicken stock 1 1⁄4 Pint (Use Strong Variety, About 750 Milliliter Or 3 Cups)
  Orange 1 , juiced
  Grated orange rind 1
  Bay leaves 2
  Bouquet garni 1
  Sour cream 1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)
  Chopped chives 1 Tablespoon (About 15 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Heat the oil in a saucepan.
Add the onion and carrot and cook over a high heat until the onion is transparent and the oil has been completely absorbed.
2 Add the stock, orange juice, grated orange rind, bay leaves and bouquet garni.
Season.
3 Bring the soup mixture to the boil.
Cover and simmer for 30 minutes or until the carrots are tender.
4 Remove the bay leaves and bouquet garni and puree the soup to a smooth consistency, either by forcing it through a sieve or using a liquidizer.
5 Reheat the soup and check the seasoning.
Pour it into 4 warmed bowls and serve each one with a dollop of sour cream and a sprinkling of chopped chives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
4

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Average: 4.1 (12 votes)