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Creamy Carrot & Orange Soup

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


Creamy Carrot & Orange Soup
  1. 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.
  2. Add the stock and bring to a boil. Cover and simmer, stirring occasionally, for 30-40 minutes until the carrots are soft.
  3. 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.
  4. 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.