Carrot and orange soup

Method

1. Bring the water to boiling point and add the carrots, onion, mint, sage, orange zest and seasoning.

2. Lower the heat, cover the pan and cook for 10-15 minutes, until the vegetables are tender.

3. Remove the mint and sage, transfer the soup to a blender and blend the soup until smooth.

4. If serving the soup hot, reheat, taste and adjust the seasoning. Garnish with orange segments, a sprig of mint and a swirl of cream.

5. To serve cold, chill the soup and then add the orange juice. Garnish and serve

Comments                        add a comment

This soup desperately needs stock not just water, once some vegetable stock was added it was perfect but before that Yuk!

Ingredients

600ml water
450g Carrots, prepared weight
1 large onion, chopped
1 sprig fresh mint
3 sage leaves
1 tbsp orange rind, grated
1 tsp salt and fresh ground black pepper
300ml fresh orange juice

For the garnish:

1 small orange, cut into segments
10 small mint leaves
3 tbsp single cream

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