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Carrot & Orange Soup
Carrot & Orange Soup
Serves 4-6
low sugar
Ingredients
- 3 tbsp Light Olive Oil
- 1 Onion, finely chopped
- Zest of 1 Orange
- 6 medium Carrots, peeled and sliced
- 4 cups Chicken Stock
- 1/2 cup orange juice
- Salt
- Pepper
- Cream
Method
Heat the oil over moderate heat and add the onion and orange zest.
Fry gently, without browning, until the onion is soft.
Add the carrots and stock, bring to the boil and boil gently for about 15 minutes until the carrots are tender.
Remove from the heat and puree until smooth in a blender or food processor.
Place back on the heat, in a clean saucepan and bring to the boil. Remove from the heat and add the orange juice, do not reheat otherwise the orange flavour will dissappear.
Taste, season and serve with a little cream drizzled onto the soup and a sprinkling of chives.
