Creamy Carrot & Orange Soup
Serves 6 - 8
- 2 tbsp butter
- 1 onion, coarsels chopped
- 2 lb (1 kg) carrots, thickly sliced
- 6 cups (1.5 liters) vegetable stock
- grated zest of 1/2 orange
- 1 1/4 cups (300 ml) orange juice
- salt and black pepper
- 1 1/4 cups (300 ml) light sour cream
- 3 tbsp snipped fresh chives
STEPS :
- Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally,
for a few minutes until soft but not browned. Add the carrots, cover, and cook gently,
stirring occasionally, for 10 minutes.
- Add the stock and bring to a boil. Cover and simmer, stirring occasionally, for
30-40 minutes until the carrots are soft.
- Puree the soup in a food processor or blender until smooth. Return the soup to the
rinsed-out pan and add the orange zest and juice and salt and pepper to taste. Stir
in the light sour cream and then gently reheat the soup.
- Stir in half of the snipped chives; garnish individual servings with the remaining
chives.
* * * Grating orange zest * * *
Using the medium holes of a grater, grate the zest, leaving the pith behind.
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