Carrot and orange soup

Recipe from: 10/8/1998 12:00:00 AM
Ingredients 7
Servings 6
Time 10 mins


  • 25
  • 400
    sweet carrots, cubed
  • 1
    large onion, chopped
  • 750
    chicken stock
  • 350
    orange or tangelo juice
  • sugar, salt and pepper to taste
  • 125
    cream (optional)


20 mins
Place the butter, carrots and onion in a saucepan and heat slowly. Cover with waxed paper and allow to sweat for 5 minutes. Add the chicken stock and simmer slowly until the vegetables are tender. Process in a food processor until smooth or press through a fine sieve. Reheat in a clean saucepan and add the orange or tangelo juice, sugar, salt and pepper to taste. Add the cream just before serving and decorate with swirls of cream, orange segments and chopped chives. Serve hot or cold. Serves 4-6.

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