Carrot and orange soup — comforting recipe with fresh citrus
A soup ready in 30 minutes that the whole family enjoys. The carrot provides the body. The Valencia orange provides the soul.
The trick: add the orange juice at the end, off the heat, to preserve the aroma. And use untreated oranges so you can grate the zest directly over the soup.
Ingredients
— 500 g carrots
— 3 Valencia oranges (juice + zest)
— 2 onions
— Chicken or vegetable stock
— Fresh mint
— Cream
— Olive oil, salt, pepper
Method
1. Soften julienned onion in olive oil. Add sliced carrots.
2. Add orange zest and mint. Cover with stock. Simmer 15 minutes.
3. Remove from heat. Add juice of all 3 oranges. Blend until smooth.
4. Serve with a drizzle of cream and a little extra zest.
