How to do it
The soup is thick, rich and aromatic. The slightly exotic smell of citrus, speaks to each spoonful – unobtrusively and gently. Orange-yellow carrot soup, lentils and a pinch of turmeric speak from the East, and small pieces of cinnamon-sweet bread toasted in the oven seem to remind us that perhaps everything in the world is meant to be shared.
1. Melt the butter in a saucepan with a non-stick bottom. Add the chopped onion and cook until soft.
2. Add carrots and diced potatoes and saute for 5 minutes. over medium heat.
3. Pour the broth over the vegetables, add sage leaves and turmeric. Cover the pot and let it cook for 10 minutes until the carrots start to soften.
4. Blanch the oranges with hot water, rub them with a scrubber and grate the skin on a fine grater – you need one full spoon. Squeeze the juice – you need about 125 ml.
5. Wash the lentils in cold water and put them in a pot. Add grated orange peel.
6. Cook for another 10-15 minutes until the vegetables are soft and the lentils are cooked.
7. Remove the sage leaves, puree the soup with a hand mixer. Pour in the squeezed orange juice.
8. Grease a slice of bread with a thin layer of butter on both sides, cut into cubes. Add sugar and cinnamon, cube the bread into a plastic jar or strong bag, close the jar/bag, tie and shake well to cover the bread.
9. Put it in a baking form or pan and put it in an oven heated to 160 degrees for about 10 minutes until the bread turns brown.
10. Heat the soup – if it looks thick, add water and bring to a boil. Taste – maybe less seasoning, and pour it into a deep plate or cup.
11. Serve with cinnamon rolls.
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