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Carrot and Orange Soup
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Ingredients: |
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Oil |
2 tbsp |
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Onion, peeled and chopped |
1 medium |
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Carrots, scrubbed and chopped |
900g/2lb |
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Light vegetable stock |
1l/1¾pt |
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Nutmeg |
2.5g/½ tsp |
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Paprika |
2.5g/½ tsp |
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Fresh coriander, finely chopped |
15-30g/1-2 tbsp |
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Rind and juice |
1 large orange |
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Salt |
and freshly ground black pepper |
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Extra coriander leaves orange slices |
for the garnish |
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Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3 minutes.
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Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
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Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
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Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.
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You can serve this soup garnished with extra coriander or thin slices of orange. |
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