Carrot Soup with Orange and Pita Bread

by Fattig.student
40 min
Carrot Soup with Orange and Pita Bread


  • 1 clove garlic
  • 1 tbsp ginger
  • 1 x chili
  • 1 x red onion
  • 5 x carrots
  • 2 x vegetable bouillon
  • 9 dl water
  • 1 dl crème fraîche
  • 1 x orange
  • 1/2 x lime
  • 1/4 pack fresh coriander


  1. Dice the garlic, ginger, chili, red onion and carrots.
  2. Fry garlic, ginger, chili and red onion in a saucepan with a little oil or butter until the onion is soft. Add the carrots cook for another minute.
  3. Add vegetable bouillon and water, and cook for about 15 minutes - until the carrots are tender.
  4. Add creme fraiche and freshly squeezed juice from both the orange and lime. Use a immersion blender to mash until smooth.
  5. Top the soup with chopped coriander and more chili. Season with salt and pepper, and serve the soup with leftover pitas.
  6. If following the weekly menu, set aside 1 desiliter of soup per person. It'll be used in the next dinner.