In case you haven't noticed Halloween is on the way, time to get creative and…
There is nothing nicer on a cold day that a nice bowl of soup to warm you up. Home made soup is so much nicer than tinned. I think there is something about having made it yourself that gives you a sense of achievement. Carrot and orange soup is one of those combinations that sounds like it could not possibly work. I discovered it a while ago when we were out for dinner one evening. It is a sophisticated soup, the tang of the orange perfectly complements the softness of the carrot and is a nice surprise to the palette.
I did some experimenting and came up with a combination that works really well. You can easily add more or less orange juice to suit your taste. A garnish of mint and a swirl of cream adds a sense of adventure and sophistication to the soup. The soup is really easy to make and could be made ahead of time allowing you to serve it as a starter to a Sunday lunch or at a dinner party.
Carrot and Orange Soup Recipe
- One large onion
- 8 carrots
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 orange
- 1 litre vegetable stock
- Peel and chop the onion into small pieces. Peel the garlic and cut into small slices.
- Peel the carrots and chop into bits.
- Add the olive oil to a pan and warm. Add the onion and garlic and cook gently until soft
- Zest the orange using a grater and add the carrots and zest to a pan with the onions
- Cook for a further ten minutes stirring gently then add the stock to the pan.
- Bring to a simmer, cover with a lid and cook for about 45 minutes until the carrots are really soft.
- Add the mixture to a food processor and blend until the soup is smooth.
- Put back in the pan and add the juice from the orange. Season with black pepper to taste.
Serve with crusty bread for a gorgeous starter.