Serves 4 portions
Ingredients
25g (1 oz) butter
1 large onion – peeled and chopped
1 clove garlic – peeled and finely chopped
1 teaspoon ground coriander
700 g (one and a half pounds) carrots
225 g (8oz) potatoes
1 medium orange
300 ml (10 fl. oz) orange juice
1.1 litres (2 pints) good vegetable stock
Salt and pepper to taste
To serve
150 ml (5 fl. oz) single cream
3 tablespoons chopped coriander or parsley
Croutons
Method
Melt the butter in a large saucepan.
Add the onion and fry gently until soft and golden (this should take about 10 minutes)
Add the garlic and coriander
Peel and finely slice the carrots and potatoes and stir them into the mixture
Cut three strips of orange zest from the orange with a sharp knife and add to the pan along with the squeezed orange juice made up to 300ml with shop-bought orange juice or fresh if available
Stir in the stock and simmer for about 20-30 minutes until the vegetables are tender
Remove the orange peel
Puree the soup in a blender until very smooth
Add salt and pepper as required
Place in a jug, cover, and if possible leave overnight for the flavours to develop.
To serve
Return the soup to the pan and reheat until piping hot.
Either -stir in the cream and fresh herbs, bring back to nearly boiling and serve in a large tureen garnished with croutons.
Or serve the soup in individual bowls with a swirl of cream and fresh herbs sprinkled on top of each and pass a bowl of croutons separately and/or crusty brown rolls.
