Ingredients Jump to Instructions ↓

  1. 1 tbsp vegetable oil

  2. 1 medium onion, peeled and finely chopped

  3. 600 g carrots, peeled and roughly chopped

  4. 600 ml chicken or vegetable stock zest and juice of

  5. 3 large oranges sea salt and black pepper

  6. 1 carrot, peeled and grated fresh coriander, to garnish

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan, add the onion and cook over a medium heat for 5 minutes or until beginning to soften. Add the chopped carrot and continue cooking for 1 to 2 minutes, stirring occasionally. Add the stock, orange zest and juice and season. Bring to the boil, reduce the heat, cover and simmer for 30 minutes or until the carrots are soft. Cool slightly then transfer to a food processor and blend until smooth. Return to the pan, add the grated carrot and heat through. Garnish with fresh coriander and serve with warm crusty bread.


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