This carrot and orange soup recipe with its hint of garlic was shared with me by the well known Midlands chef, Jonty Nicholson. Serve hot and garnish with some parsnip crisps and a few drops of basil oil.
- 2 onions, chopped
- 20 g butter
- 20 g fresh ginger, peeled and chopped
- 50 g sugar
- 700 ml chicken/veg stock
- 600 ml cram
- 2 oranges, juiced
- 1 tsp cumin
- ½ tsp white pepper
1. Sauté the onion slowly in butter with the sugar.
2. Add the rest of the ingredients and reduce on medium heat until the carrots are soft and the liquid starts looking a yellowish colour.
3. Blend in batches in a blender.
4. Season to taste.
Serve with Home-made wholewheat or Cheese, Onion and Herb loaves Cheese, Onion and Herb loaves
“Appreciation is a wonderful thing
It makes what is excellent in others
Belong to us as well.” Voltaire.