Carrot soup with champignons

Carrot soup with champignons

Orange juice goes wonderfully with the sweetness of carrots and the acidity of sour cream. Sesame and champignon complete this creamy soup. try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

600 g of carrots

1 onion

4 tablespoons of olive oil

6 dl of vegetable broth

2 dl of orange juice

180 g of semi-fat sour cream

salt

pepper

2 tablespoons of sesame seeds

1 tablespoon of sesame oil

100 g of white mushrooms

20 g of butter

Freind's kitchen recipes, Potato and cheese dumplings.

How to proceed

Preparation:

ca. 20 minutes

Cooking:

ca. 40 minutes

Total time:

1 h

Peel the carrots and cut them into slices. Chop the onion. Fry both in half the olive oil for approx. 2 minutes. Pour in the broth and orange juice. Cook covered for approx. 40 minutes. Add the semi-fat cream and purée with the hand blender. Season with salt and pepper.

Meanwhile, toast the sesame in a pan without adding fat. Mix the remaining oil with the sesame oil and sesame. Cut the mushrooms into thin slices and brown them briefly in butter. Season with salt and pepper. Serve the soup with mushrooms and drizzle with sesame oil. You may be interested to read gnocchi with mushrooms recipe/ homemade pomegranate liqueur.

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