Carrot soup with citrus fruits
Zuppa di carote agli agrumi
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For 4 people:
1 liter of vegetable stock
700 g carrots
1 glass of fresh orange juice
1 untreated lemon
laurel
thyme
salt
pepper
Peel the carrots and cut into pieces.
Boil the broth: tied a bay leaf with a sprig of thyme and place it in the pot along with carrots.
Bake for 25 ' over medium heat.
Peel lemon, keeping only the yellow part of the rind.
When the carrots are tender remove the bouquet garni and passed to the mixer the vegetables with half the broth, orange juice and half the lemon zest.
Heat in a separate pot, season with salt and pepper and serve with the remaining ones.
Tempo: 45 minuti.
(Fonte: Buongiorno.it)
