carrot soup

Carrot and Orange Soup

Method:

Peel the carrots, onion and garlic.

Roughly chop the carrots and the onion, finely chop the garlic.

In a medium saucepan, melt a little butter.

Add the vegetables and on a low light sweat them in the butter for a few minutes.

Pour over the stock and bring to the boil.

Season, and cover the pan, cook for about 20 minutes until the carrots are tender.

Stir in the orange juice and zest.

Liquidise the soup in a blender or food processor until smooth.

When ready to serve the soup stir in the cream and top with the chopped mint.

Serve with slices of the multigrain batch loaf.

Serves:
6 people

Ready:
55 minutes

Prep Time:
15 minutes

Cook Time:
40 minutes

Ingredients:

500g Carrots

1 Onion

2 Cloves Garlic

Butter 700ml Vegetable Stock

Juice and zest of 1 Orange

Single Cream, 4 tbsps

Fresh Mint, chopped

Multigrain Farmhouse

Batch Loaf