This needs nothing more than some warm crusty bread.
(3 votes)
Cook: 40 Mins
Serves: 6
Price: 50p per serving
Nutritional Information
Each 339g serving contains
Energy
942kj
225kcal
942kj
225kcal
11%
Fat
16g
16g
Med
22%
22%
Saturates
9.7g
9.7g
Med
49%
49%
Sugars
11g
11g
Med
12%
12%
Salt
0.56g
0.56g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
278kj/66kcal
Typical energy values per 100g:
278kj/66kcal
Ingredients
25g butter
600g carrots, sliced
1 medium potato, peeled and sliced
1 shallot, chopped
2 tsp sugar
1L light vegetable stock (or chicken stock)
2 medium oranges, zest and juice of
150ml pot double cream
Method
1
Melt the butter in a large pan. Add the sliced carrots, potato and chopped shallot, stir well to make sure they’re all coated in the butter. Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pan.
2
Add the sugar and stock. Heat until simmering. Cover and simmer for 15 minutes. Add the orange zest and juice.
3
Purée the soup in a blender or food processor. Add 100ml double cream and reheat – but don’t allow it to boil.
4
Pour the soup into bowls and add a swirl of double cream and a generous sprinkling of black pepper.