Carrot and orange soup

Serves 4-6  

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients

2 tbsp oil

1 medium onion, peeled and chopped

900g/2lb carrots, scrubbed and chopped

1l/1¾pt light vegetable stock

2.5g/½ tsp nutmeg

2.5g/½ tsp paprika

15-30g/1-2 tbsp fresh coriander, finely chopped

rind and juice of 1 large orange

salt and freshly ground black pepper

For the garnish:

extra coriander leaves

orange slices

Method

1. Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3 minutes.

2. Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.

3. Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.

4. Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.

5. You can serve this soup garnished with extra coriander or thin slices of orange.

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