In my opinion, carrots can be a fairly tedious vegetable; colourful and indispensable for stocks and coleslaw but then life can get dull. I don’t really know why, probably a colour thing, but I tried combining carrots with orange in this soup to liven them up a tad. It’s very pretty and I think it works.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 15 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 50 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nMelt the butter over medium heat and sweat the onion until soft (about 5 minutes) without colouring. Add the carrots and sweat these for a further 10 minutes also without colouring. Toss in the grated orange zest, stir and sweat for a minute or two. Now add the chicken stock, increase the heat and bring it to the boil, then reduce the heat and simmer gently for about 30 minutes.<\/p>\n Liquidize the soup and, if necessary, thin it to the required consistency with a little water. Warm the soup back up to serving temperature to season it. Taste first; the orange will seem to dominate before seasoning. Gradually add sea salt to taste. This will bring out the carrot flavour. Try to balance the carrot and orange flavours. Add a few twists of black pepper . Adding a splash of orange juice will give a distinctly fresh zing but be careful not to over do it.<\/p>\n<\/div>\n |