Orange carrot soup

Name: Orange carrot soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 25.00 g butter; 1.00 onion coarsely chopped; 400.00 g baby carrots baby, halved lengthways; 750.00 ml stock vegetable or chicken; salt; freshly ground black pepper; 10.00 ml castor sugar; 350.00 ml orange juice; 125.00 ml cream pouring; fresh parsley finely chopped

6 servings

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A winter warmer packed with taste and nutrition.

By Food24 November 03 2009

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Ingredients (10)

25.00 g	butter
1.00	onion — coarsely chopped
400.00 g	baby carrots — baby, halved lengthways
750.00 ml	stock — vegetable or chicken
	salt
	freshly ground black pepper
10.00 ml	castor sugar
350.00 ml	orange juice
125.00 ml	cream — pouring
	fresh parsley — finely chopped

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Method:

Heat the butter in a saucepan. Add the onion and carrot and sauté until soft.
Add the stock, sugar, and salt and pepper to taste. Bring to the boil, reduce the heat and simmer for 1 hour.
Process in a food processor. Add the orange juice and cream.
Serve with parsley.
Makes 1,5 litres soup.