Carrot and Orange Soup

Serves 2-4
Time 20 minutes


900ml chicken stock
450g carrots
½ onion, chopped
1 tbsp orange rind, grated
1 tsp black pepper
300 ml fresh orange juice
Small mint leaves
Dollop triple cream


Bring the stock and orange juice to the boil and add the carrots, onion, orange zest and seasoning. Lower the heat, cover the pan and cook for 15 – 20 minutes, until the vegetables are tender.

Remove the mint and sage, transfer the soup to a blender and blend the soup until smooth.

Garnish with orange.