Recipes
- 13 September 2011
- Carrot Orange Soup
• 1 oz. of butter
• 1 onion, chopped
• 1 lb. of carrots, thinly sliced
• 1 ¼ pint of vegetable stock
• 1 tsp. of cilantro
• 1 orange, juice and pulp
• Sea salt, black pepper
Preparation
1. Melt butter in the pan. Add onion and carrots and stir. Cook for 5 minutes.
2. Stir in the remaining ingredients, cover the pan, and cook for 30 minutes.
3. Allow the soup to cool slightly. Puree in a blender or food processor.
4. Return to the pan and reheat gently.
