Carrot and orange creamy soup

30 min


30 persons




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Carrot and orange creamy soup recipe served in a bowl next to a tea towel and basil


  • 400 g carrots
  • 500 ml water
  • 100 ml of natural orange juice
  • 150 ml vegetable drink Borges Natura
  • Two shallots
  • 50 g Borges extra virgin olive oil
  • A splash of Borges Balsamic vinegar of Modena

Step by step

  1. Step 1

    Sauté the onion until golden brown, add the carrot and sauté. When the vegetables are soft, add the water, preferably lukewarm (you can use vegetable stock, but it is not necessary).

    Cook for 15 minutes, let it cool and blend until you obtain a cream without lumps.

    Add the orange juice and the vegetable drink, season with salt and pepper, stir well and serve with a splash of Modena vinegar and a couple of basil leaves.

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