The combination of orange and carrots might sound kind of weird but it’s worth a try. I like to make this soup on a cold fall day when I have a surplus of carrots. It’s a nice way to use them.
Ingredients:
- 30 ml butter
- 6 medium carrots sliced, about 900 ml
- 1 large chopped onion
- 5 ml orange zest, chopped
- 1 ml ground ginger
- 750 ml chicken stock
- 30 ml orange juice
- 30 ml lemon juice
- Salt & pepper to taste
- 125 ml 35% cream
- 1 or 2 nice large oranges
Method:
- Melt the butter in a medium sauce pan
- Add the carrots, onion, orange zest and ginger and cook for 5 minutes
- Add chicken stock, bring to boil and let simmer for 10 minutes, or until the carrots are cooked
- Puree the soup in a food processor and add the orange and lemon juice
- Adjust seasoning if required
- To serve, add about 20 ml of cream and a nice orange slice to each bowl of soup
