Corrot and orange soup
Orange and Carrot Soup
Ingredients for 1 units
Margarine 50 Grams
Olive oil 25 mls
Sliced onion 100 Grams
Zest of one Orange 1 No
Diced carrot 500 Grams
Flour 50 Grams approximately
Tomato puree 35 Grams
Juice of one Orange 1 No
Vegetable stock (hot) 1000 Mls
Basil 1 Tspn
Yoghurt to finish
This is a simple soup with plenty of flavour and texture. An ideal winter soup or cold in the summer. The soup is best made the day before and reheated as the flavour intensifies.
Heat the oil and margarine in a suitable saucepan large pan
Add the sliced onions, orange zest and carrot. Turn down the heat, cover with a lid and allow the ingredients to sweat for a couple of minutes, shake the pan with the lid on to prevent burning. This process allows the aromatics from the orange zest to escape.
Add the tomato puree and sufficient flour to absorb the margarine and oil. Using a wooden spoon stir the mixture for a couple of minutes to form a Roux. Don’t add more than you need or the soup will be gluttonous
Add the hot vegetable stock a little at a time and combine using the wooden spoon. Add the orange juice. At this point the liquid will be thin but the soup will have a lot of body
Add the dried of fresh basil and allow to simmer until the carrots are cooked
Once the carrots are cooked add the parsley and liquidize with a blender.
The soup will be full of texture but if the soup is too thick for your taste add a little more vegetable stock.
A nice way to finish this soup is with a small amount of yoghurt.
Serve with toasted Italian bread