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Carrot Soup with Orange (700 watts)


30g butter
500g carrots, thinly sliced
1 onion, finely chopped
1 tsp grated orange rind
2 1/2 cups chicken stock
Salt and pepper to taste
Whipped or thickened cream and parsley to garnish

Heat butter in a deep microwave proof bowl on HIGH for 45 seconds, or until melted. Add carrots, onion, orange rind and 1/2 cup stock. Cook, covered, on HIGH for 12 minutes, or until carrots are tender, stirring twice.

Put all into a food processor and process until carrot mixture is smooth. Return mixture to bowl. Stir in remaining stock, salt and pepper. Cook, covered, on HIGH for 4 minutes, or until hot, stirring half-way though cooking. Serve garnished with cream and parsley.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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