Perfect dish to help get through the cold weather this winter, try this simple Carrot and Orange soup!
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1 pound of carrots, peeled and diced
1 onion, peeled and finely chopped
1 small potato, peeled and diced
1½ pint of chicken stock 2 oranges – juice only
1½ ounces of butter or margarine
1 Bay leaf
In a large pot, gently fry carrot and onion in the butter till the onion is soft. Add the potato, chicken stock, juice of 1 orange and Bay leaf.
Bring to the boil and simmer for approximately 20 minutes till all the vegetables are soft. Remove the bay leaf.
Pass the soup through a serve or blitz in a blender to produce a smooth creamy soup. Add the juice of the 2nd orange, season to taste and serve hot – with a wee swirl of cream.
One thought on “Recipe of The Week: Carrot and Orange Soup”
Lovely idea, Kenny! Will try the recipe and let you know!