Hearty carrot and orange soup for winter
Preparation: 8 minutes Cooking: 25 minutes Serves: 4-6
500g carrots, chopped
1 brown onion, diced
1 tbsp olive oil
2 garlic cloves, crushed
1 litre vegetable stock Juice of two oranges Grated zest of one orange Freshly ground black peppers 2 tbsp chopped fresh mint (optional)
Saute carrots, onion and garlic in olive oil, until onions have softened slightly. Add stock, orange juice and zest. Simmer until vegetables are soft. Puree in a food processor until smooth. Add to the pan with zest and mint. Reheat when ready to serve. Add black pepper on serving, with a sprig of extra fresh mint.