Tangy Carrot Soup Recipe

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.


DishMain Ingredient


 Olive oil1 Ounce (About 30 Milliliter Or 2 Tablespoon)
 Onion1 , sliced
 Carrots1 Pound, peeled and diced (About 450 Grams)
 Chicken stock1 1⁄4 Pint (Use Strong Variety, About 750 Milliliter Or 3 Cups)
 Orange1 , juiced
 Grated orange rind1
 Bay leaves2
 Bouquet garni1
 Sour cream1 Fluid Ounce (About 30 Milliliter Or 2 Tablespoon)
 Chopped chives1 Tablespoon (About 15 Milliliter)
 Salt To Taste
 Pepper To Taste


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.
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.