© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Keep the family warm, healthy and happy with this creamy fruity carrot soup topped with chopped parsley and pink peppercorns. Adding fresh orange juice to the soup to bring out the sweetness of carrots. I also added some white beans because they make the soup even creamier and richer when blended! Next time I will for sure add a few pinches of chilli flakes for some extra heat.

2 tbsp Olive oil
400 g Carrots, peeled and chopped
2 Garlic cloves, sliced
250 g Cooked white beans
1 tsp Fresh ginger, grated
1 tsp Curry powder
650 ml Chicken broth
100 ml Freshly squeezed orange juice
100 g Crème fraîche
Sea salt
Cayenne pepper powder 2 tbap Fresh parsley, choped (for topping)
1/2 tsp Pink peppercorns (for topping), optional
Extra-virgin olive oil

Heat a large saucepan over medium heat. Add in olive oil. Cook chopped carrots and sliced garlic, stirring often, for 5 minutes or until just soft.
Add in white beans, grated ginger, and curry powder. Stir briefly. Pour in broth and freshly squeezed orange juice. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender.
Use a stick blender to puree until smooth. Stir in crème fraîche and season with salt and cayenne pepper.
Ladle into serving bowls, then scatter with chopped parsley and pink peppercorns if using. Drizzle with a little olive oil and serve immediately.

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