Recipe of The Week: Carrot and Orange Soup

Perfect dish to help get through the cold weather this winter, try this simple Carrot and Orange soup!

Tune in on Friday 8am-10am to The Breakfast Show with Kenny to hear the next Recipe of The Week early!

Ingredients

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

Method

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.

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