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Carrot and Orange Soup


25g butter
2 cloves garlic, crushed
2 onions diced
500g carrots, shredded
3 cups chicken stock
grated rind and juice of 2 oranges
cream for garnish

Melt butter and sauté onions and garlic until soft. Add carrots and stock and cook until carrot is tender. Place in a food processor or blender and puree until smooth. Stir in orange juice and some of the orange zest and bring to the boil. Serve and garnish with cream and a little orange rind.

The soup freezes well and can be served cold. (I have used vegetable stock and that tastes really good, I like it hot best).




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