| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury13, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lg |
Onion; finely chopped |
| 500 |
g |
Frozen sliced carrots; (16oz) |
| 1 1/4 |
l |
Vegetable stock; (2 pints) |
|
|
Juice and zest of 1 orange |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a large pan, over a moderate heat fry the onion and
carrots until softened, this will take approximately 10-15 minutes.
Add the stock and bring to the boil, reduce the heat and simmer for 20
minutes. Remove from the heat and pour the soup into a blender along
with the juice and zest of the orange. Blend until smooth.
Return to the heat, season with salt and pepper and heat through,
adding a little water if the consistency looks too thick. Serve with
chunks of crusty bread.
Converted by MC_Buster.
NOTES : A lovely combination of flavours, with a zesty backnote of
orange.
Converted by MM_Buster v2.0l.
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