Classic Carrot Orange Soup
A delicious classic soup predominantly made of carrots with a delicate touch of fresh orange. Delightfully creamy and comforting. Keeps well for a couple of days in the refrigerator and can be frozen, defrosted, reheated and served.
6
20 minutes
40 minutes
Stove top cooking
Ingredients
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60g butter
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1 kg carrots- peeled and thinly sliced
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1 small onion- diced
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1 whole orange- washed and quartered
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1 litre chicken stock- or water
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1 bayleaf
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Freshly ground black pepper- to taste
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Sea salt- to taste
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Garnish
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Swirl of fresh cream- or plain yoghurt
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Fresh parsley or coriander- a few broken leaves
Instructions
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Make soup:
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01 Melt butter in a large deep saucepan. Add onion and cook until soft.
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02 Add thinly sliced carrots. Cover and slowly cook until very soft.
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03 Add stock, bayleaf, seasonings and fresh orange. Bring to the boil and simmer gently for up to 40 minutes. See image #2.
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Puree:
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04 Remove the orange and bayleaf. Pour into a liquidiser or blender and pulse to a thick pulp. Check the seasoning.
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Serve:
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05 Delicious served piping hot with a generous swirl of fresh cream or plain yoghurt on top and a few leaves of fresh parsley or coriander.
Notes
If you are after a really smooth textured soup I recommend you use a food processor to thinly slice the carrots prior to cooking and make sure they are extremely tender before adding the stock/liquid.
