Carrot and orange soup
- 3 lb carrots
- 1 potato
- The juice of 1 orange
- 6 pints poultry stock
- 1 onion, thinly sliced
- 1 tsp olive oil
1/ Peel and slice the carrots and potato.
2/ Heat the olive oil and onion in the saucepan over a medium heat for 2 minutes.
3/ Add the vegetables and cook for 5 more minutes, making sure to stir.
4/ Pour in the stock and cook for 25 minutes.
5/ Add the orange juice and blend
6/ Season according to taste
Tip: Add a touch of ginger to liven up your soup.