A simple soup to warm you up this winter! Full of healthy seasonal goodness, and served with some warm, buttered toasty bread - just what the doctor ordered!
- knob butter
- olive oil
- 1 large onion
- 2 cloves garlic
- 1 chilli (optional)
- fresh herbs, rosemary or thyme work well (can use dried, a couple tsps)
- 500 g carrots
- juice from 3-4 oranges
- 3 cups good quality stock (veg or chicken)
- 250ml cream
- orange zest
- salt and pepper
1. Add butter and a splash of olive oil to a medium hot pot
2. Finely chop the onion, and add to the pot. Gently fry until soft.
3. Crush the garlic, finely chop the chilli (if using), and add both to the pan. Add the herbs as well (if using fresh, make sure to remove stalks and finely chop). Fry a couple minutes longer, being careful not to burn the garlic.
4. Roughly chop the carrots, add to the pan, along with the orange juice, and some salt and pepper. Bring to the boil, then add the stock. Bring to the boil, then reduce heat and simmer for approximately 30-40 minutes, or until carrots are soft.
5. Remove from the heat, and allow to cool slightly. Puree using a stand or stick blender, then return to the heat and add the cream.
6. Warm through, season to taste, then serve with a grating of orange zest, and some toasted bread - yum!