Carrot and Tangelo Soup

This soup is especially good in early spring, when you feel that warmer weather is on its way and your soups need a lighter, more interesting taste.


  • 50 g  (2 oz) butter
  • 3-4 cloves garlic
  • 2 large onions, chopped
  • 500 g (1 lb) carrots, grated
  • 5 tsp instant chicken stock
  • 2 tsp sugar
  • 4 cups (1 litre/32 fl oz) hot water
  • 1/2 tsp dried thyme
  • 1/2 cup (125 ml/4 fl oz) tangelo juice
  • thinly peeled tangelo rind (optional)
  • 1/4 cup (60 ml/2 fl oz) cream (optional)

Cooking Process

  1. Melt the butter in a large saucepan and heat until straw colored.
  2. Add the finely chopped garlic and onion and cook for at least 5 minutes until lightly colored, but not brown.
  3. Add grated carrot to the onion and garlic, with the instant stock, sugar, hot water and thyme, and simmer for about 10minutes or until the carrot is tender.
  4. Peel the tangelo thinly with a potato peeler and then squeeze the juice from the fruit.
  5. Add the juice to the soup and then puree in batches in a blender or food processor.
  6. Reheat and serve, adding the cream if desired. If you like a more intense flavor, stand the rind in a sieve in the saucepan when reheating.

Note :

Soup which is pureed is a different texture from soup which is thickened with flour or cornfllour. Add a little cornflour to this soup if you like.


Use oranges instead of tangelos if they are more readily available.

Carrot and Tangelo Soup

Bon Apetite!

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Carrot and Tangelo Soup