Creamy carrot and orange soup
SERVES 6–8 CALS PER SERVING 308–231
Ingredients
- 30 g (1 oz) butter
- 1 onion, coarsely chopped
- 1 kg (2 lb) carrots, thickly sliced
- 1.5 litres (21⁄2 pints) vegetable stock
- grated zest of 1⁄2 orange
- 300 ml (1⁄2 pint) orange juice (squeezed fresh or from a carton)
- salt and black pepper
- 300 ml (1⁄2 pint) full-fat crème fraîche
- 3 tbsp snipped fresh chives
Instructions
- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until soft but not coloured. Add the carrots, cover, and cook gently, stirring from time to time, for 10 minutes.
- Add the stock and bring to a boil. Cover and simmer, stirring from time to time, for 30–40 minutes until the carrots are soft.
- Purée the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, add the orange zest and juice, and salt and pepper to taste. Stir in the crème fraîche and then gently reheat the soup
- Stir in half of the snipped chives, and garnish individual servings with the remaining chives.
