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Carrot and Mandarin Cream Soup
A vibrant, sophisticated velvety soup featuring a harmonious blend of sweet carrots and citrus notes. A great quick dish for fans of culinary experiments.
Ingredients
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COMPONENT to taste
- to taste
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Method
Dice the carrots into small cubes and place them in a soup maker or thermal blender, add the paprika and enough water to cover the vegetables.
Run the cream soup program for 18 minutes. 5 minutes before the end, add the heavy cream, nutmeg, butter, and salt.
For the mandarin slices: melt 10 g of butter in a skillet, sauté the mandarins with honey for 2 minutes, pour in the orange juice, add the mint and star anise, reduce until syrupy, then discard the mint and star anise.
To serve, place the caramelized mandarins in a bowl, pour the cream soup over them, and garnish with a dollop of sour cream, fresh mint, and toasted cashews.
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