Carrot and
This is an interesting tangy soup that makes the best of WA
oranges in season
Preparation: 8 minutes
Cooking: 25 minutes
Serves 4-6
500g carrots, chopped
1 brown onion, diced
1 tbspn olive oil
2 garlic cloves, crushed
1 litre vegetable stock
Juice of 2 oranges
Grated zest of one orange
Freshly ground black peppers
2 tbspn chopped fresh mint (optional)
Sauté carrots, onion and garlic in olive
oil, until onions have softened slightly.
Add stock, orange juice and zest.
Simmer
until vegetables are soft.
Puree in
a food processor until smooth.
Add to
the pan with zest and mint.
Reheat when ready to serve.
Add black
pepper on serving, with a sprig of extra fresh mint.