Carrot and orange soup
From: Grigson
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Carrot and orange soup
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Fresh orange juice adds a fabulous fruity flavour to carrot soup in this colourful and tasty recipe from Marguerite Patten
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Ingredients
- 600 ml water
- 450g Carrots, prepared weight
- 1 large Onion, chopped
- 1 sprig fresh Mint
- 3 sage leaves
- 1 tbsp orange rind, grated
- 1 tsp black pepper
- 300ml fresh orange juice
For the garnish:
- 1 small Orange, cut into segments
- 10 small mint leaves
- 3 tbsp single cream
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
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Latest Comment
Very, Very Yummy. I also added a veggie stock. Seemed to give it more body. Great with chuncky bread laided with butter, Not for the light hearted. Well done Chef. !!!!!!!!!
I am on a Slimming World diet and made this recipe with chicken bovril instead of just water - it was wonderful, all the girls at my husbands work wanted some and it was syn free (eat as much as I like!)
This soup desperately needs stock not just water, once some vegetable stock was added it was perfect but before that Yuk!