This soup, made by boiling carrots with potatoes and onion and flavoring with orange juice, has both a refreshing and filling taste. With its creamy consistency and slightly sweet note, it's also preferred at guest tables.
Soften the onion in butter, add the carrot and potato, and stir for a few minutes.
Add the vegetable stock and bring to a boil, then cook over low heat for 20 minutes until the vegetables are completely soft.
Blend the boiled vegetables until smooth, return to the heat, and add the milk.
Once removed from the heat, add the orange juice and stir, then check the seasoning. Important: Do not boil the orange juice, or it may develop a bitter taste.
Divide the hot soup into bowls and serve.
Important: Adding orange juice after removing the soup from the heat rather than while it's boiling better preserves its freshness — boiling it can create a slightly bitter taste. Contains dairy, so not suitable for those with lactose sensitivity.
If you cut the carrots into large pieces, their sweetness comes out better even though the boiling time is longer, making the soup's flavor more pronounced; sprinkling a few pumpkin seeds on top also makes a difference in texture.
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