Carrot and orange soup
Calories: 249 kcal per portion
- 600 g carrots
- Juice of 1 orange
- 1 onion
- 1 chicken or vegetable stock cube
- 500 ml water
- 100 ml crème fraîche
- 1 teaspoon sugar
- Peel the carrots and cut them into thick slices.
- Chop the onion finely and fry in a pan until golden. Add the carrots, stock, sugar, and four pinches of cumin, bring to the boil, and simmer over a medium heat for 20 minutes.
- Blend, add the orange juice and crème fraîche, and let the soup thicken over a gentle heat, stirring continuously.
Tip: this soup can be served hot or cold.
This recipe was developed by a nutritionist.Glossary