Carrot and tangerine work just as well together as carrot and orange, with a sweeter note and a different aroma. This soup is ready in 25 minutes.
500 g carrots, 3 Valencia tangerines, 1 onion, vegetable stock, olive oil.
Soften onion, add carrots. Cover with stock, 15 min. Off heat, add juice and zest. Blend. Serve with a drizzle of olive oil.
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