Prep Time 10 Min Cook Time 30 Min Ready in 40 Min Serves 4 Carrot & orange soup Ingredients
Olive oil spray 1 brown onion, finely chopped 1kg carrots, peeled, coarsely chopped 1L chicken or vegetable stock 1 orange 2 tablespoons fresh continental parsley leaves
1. Heat a large saucepan over medium heat. Spray with oil. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add carrot and cook, stirring often, for 5 minutes or until just soft. 2. Add stock. Bring to boil. Peel 2 strips of rind from the orange. Add to pan. Reduce heat to medium-low. Simmer for 20 minutes or until carrot is tender. Remove and discard orange rind. 3. Set aside for 5 minutes to cool. Use a stick blender to puree until smooth. Juice orange. Add to soup. Place over medium heat and cook for 2 minutes or until heated through. Top with parsley.