Orange & carrot soup

Orange & carrot soup

This needs nothing more than some warm crusty bread.

By , 21 September 2015
Orange & carrot soup
  • Ready in: 40 mins
  • Serves: 6
  • Price: 50p per serving
Nutritional Info
Each 339g serving contains
  • Fat 16
  • Sat Fat 9.7
  • Sugar 11
  • Salt 0.56
  • Cals 225
of your reference intake.
Typical energy values per 100g: 278kJ/66kcal.
  • 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.