Carrot soup with orange and coriander

Total: 45 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 248 kcal
, Fat: 13 g
, Carbohydrate: 24 g
, Protein: 3 g

Ingredients

2 people

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Betty Bossi Koch-Center
kochen@bettybossi.ch

1 tbsp butter
1 shallot, finely chopped
300 g ProSpecieRara Rüebli Longue jaune du doubs, cut into pieces
½ tsp ground coriander seeds
2 organic oranges, use a little grated zest and all of the juice
5 dl vegetable bouillon
1 tsp sugar
salt to taste
pepper
2 tbsp crème fraîche
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How it's done

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Heat the butter, sauté the shallot, add the carrots and continue to cook, season.

Add the orange zest, orange juice and stock. Cover and simmer for approx. 25 mins. until soft. Add the sugar, puree, season. Serve the carrot soup in warmed soup bowls. Top with crème fraîche.

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