Orange & carrot soup
- 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
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.