Orange & carrot soup

Orange & carrot soup

This needs nothing more than some warm crusty bread.

By , 21 September 2015

(1 vote)

Orange & carrot soup
  • 40 Mins
  • Serves: 6
  • Price: 50p per serving
Nutritional Info
Each 339g serving contains
  • Energy

    942KJ

    225KCAL

    11%
  • Fat

    16g

    med

    22%
  • Saturates

    9.7g

    high

    49%
  • Sugars

    11g

    low

    12%
  • Salt

    0.56g

    low

    9%
of your reference intake.
Typical energy values per 100g: 278kJ/66kcal.
Ingredients
  • 25g butter
  • 600g carrots, sliced
  • 1 medium potato, peeled and sliced
  • 1 shallot, chopped
  • 2 tsp sugar
  • 1L light vegetable stock (or chicken stock)
  • 2 medium oranges, zest and juice of
  • 150ml pot double cream
Method
  • Melt the butter in a large pan. Add the sliced carrots, potato and chopped shallot, stir well to make sure they’re all coated in the butter. Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.

  • Add the sugar and stock. Heat until simmering. Cover and simmer for 15 minutes. Add the orange zest and juice.

  • Purée the soup in a blender or food processor. Add 100ml double cream and reheat – but don’t allow it to boil.

  • Pour the soup into bowls and add a swirl of double cream and a generous sprinkling of black pepper.