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Carrot and Orange Soup Recipe

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Ingredients

  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 500 g frozen sliced carrots
  • 1.2 liters vegetable stock
  • juice and zest of 1 orange
  • freshly ground black pepper

Instructions

  1. Heat the oil in a large pan, over a moderate heat fry the onion and carrots until softened.  This will take 10-15 minutes.
  2. Add the stock and bring to a boil, reduce the heat and simmer for 20 minutes.  Remove from the heat and pour the soup into a blender along with the juice and zest from the orange.  Blend until smooth.
  3. Return to  the heat, season and heat through, adding a little water if the soup looks too thick.  Serve with chunks of crusty bread.

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