I like to give a recipe for soup in the January issue, and this one is perfect for this time of year. Carrots are cheap and oranges are in season. This soup has an excellent flavour due to the inclusion of orange. You will need a food processor or a blender.
- 1 medium onion
- 25g (1oz) butter
- 675g (1½lbs) carrots
- 1¼ litre (2 pints) vegetable stock
- Zest and juice of 1 orange
- 150ml (¼pint) crème fraiche
- 1 tablespoon cornflour
Chop the onion. Melt the butter in a large pan, cook the onion gently until soft but not coloured. Peel and slice the carrots fairly thinly, add to the pan, cover with a lid and cook on a low heat, stirring from time to time, for a few minutes.
Add the stock, cover and simmer for 30-40 minutes until the carrots are soft.
Purée in a processor or blender. If too thick add a little milk. Return to the pan.
Add the orange zest. Mix the cornflour with the orange juice and add to the soup. Bring to the boil. Stir to cook the cornflour. Add salt and pepper to taste.
Stir in the crème fraiche.
To serve, add chopped parsley and a curl of orange rind.