Carrot and orange soup with sour cream, cashew nuts and chives is a delicious winter soup, simply prepared. If you leave the bread to soup, it's low carb. Feasting without remorse.
Five days of my fasting I have done – 5 days without refined or artificial sugar. So far I fight myself bravely. I practice self-restraint, because there are many temptations – especially outside my walls. There would be e.g. the daycare of my little man, the sweetness of my colleagues on work or the cinema visit, where really everybody (except me) gnawed on his popcorn with relish.
At home, I already have the temptations under control. Of course, my children are waiting for their vespers every day and they love nothing more than ice cream (from whom they have that?). So we just made ice cream at the weekend – only from frozen bananas (200g), blueberries (100g) and some yoghurt (2 tablespoons). It was so delicious and so easy!
I'm curious how the next week will go and will tell you.
However, I'm not the only one who fasts in our family. Maik has set himself higher goals. With him, there is no alcohol and he only eats low carb (including my renunciation of sugar). He wants to lose some weight with it, because he wants to participate in an Everyman triathlon soon.
The benefit of such dietary changes is that we try new recipes that we might not otherwise have tried. So we had this weekend at the tasty carrot and orange soup with sour cream, cashews and chives.
For the carrot and orange soup you peel the carrots, potatoes, onions and garlic and cut everything to pieces. Then you sauté the vegetables and some tomato paste and cook the ingredients in vegetable stock and orange juice.
If the vegetables are soft, purée the soup fine and decorate everything with sour cream, roasted cashew nuts and chives.
The carrot and orange soup tastes delicious. Also our children tasted wonderful. The subtle taste of carrots and orange paired with the sweet taste of cashew nut and a slight piquancy of chives is simply delicious.
Of course we always cook kid-friendly, so this soup is also very mild. If you like more “stuff” in your carrot-orange soup, then add a chopped chili pepper to the soup.
If you eat the carrot and orange soup without bread, then you have a great low carb dish.
carrot orange soup
Carrot and orange soup with sour cream, cashew nuts and chives is a delicious winter soup, easy to prepare and also low carb. Feasting without remorse.
Cooking time:20 minutes
Total time:35 minutes
750 g carrots
200 g potatoes
1 big or two small onions
1 clove of garlic
3 EL oil
1, 5 l vegetable stock
100 ml of orange juice, preferably freshly squeezed
2 Tomato paste
50 g cashew kernels
1.2 bunch of chives
75 g sour cream, crème fraîche or sour cream
50 g planed Parmesan
Peel the carrots, potatoes, onions and garlic and cut into pieces.
Heat the oil in a large saucepan and sauté the chopped vegetables with the tomato paste for about 5 minutes.
Then add the vegetable stock and add the orange juice.
Let the soup simmer for 20 minutes covered.
Meanwhile, you rough the cashews and toast in a pan.
Wash the chives and separate them into small pieces.
Plan the parmesan.
After the 20 minutes you mash the soup with a hand blender (magic wand). Tastes the soup with salt.
Spread the soup in bowls and top it with sour cream, cashews and chives.
* If you like it fiery, cut a chili pepper and steam it with the vegetables.