Carrot and Orange Soup with a Dill Sour Cream

Carrot and Orange Soup with a Dill Sour Cream
Total Time

30 min.

Serving & Size

8 oz / 250 mL

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A surprising mix of flavours is created when you combine the sweet-citrus of orange juice with aromatic dilled sour cream for a refreshing taste experience.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell's® Golden Autumn Carrot Soup* (1 tub)
1.8 kg
4 lbs
Water (1 tub) 2 L 64 oz
Orange Juice 375 mL 1 1/2 cups
Sour Cream 313 mL 1 1/4 cups
Dill, freshly chopped 45 mL 3 tbsp
Salt 5 mL 1 tsp
Black Pepper 5 mL 1 tsp
1. Combine soup (1 tub) and water in a pot and heat to boiling*** (min. 180ºF/80ºC).3
2. Reduce heat and simmer for 10 minutes.
3. Add the orange juice and bring back to a boil.
4. Mix the sour cream, chopped dill and seasonings well together. Place the sour cream into an insert and refrigerate.
5. Top 8 oz of soup with 1 oz of sour cream in 4 small dollops. 6. Draw a skewer through the sour cream dollops to create a heart shape.

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