I’ve wanted to try a carrot soup for a quite long time, but I just didn’t have any nice recipe. Luckily, a few days ago I came across Stevi’s Bread and Butter blog and found a lovely carrot soup recipe there. I cooked the soup for supper yesterday. I changed a little the proportions to make the recipe smaller and I spiced it up a little with white pepper and ginger. The result was really tasty – very creamy and warming, thus perfect for cold autumn days. The orange juice adds a nice fruity flavor to it, but be careful not to add too much as it tastes stronger than you might expect.
(based on a recipe from Stevi’s Bread and Butter blog )
1 tbsp butter
1 small onion, peeled and chopped
½ kg carrots, peeled and chopped
750 ml vegetable stock
rind and juice of half an orange
ginger Heat the butter in a large pan, add the onions, leave them for 2 – 3 minutes.
Add carrots and the stock to the pan, bring to the boil and simmer for 20-30 minutes or until the carrots are tender. Remove the carrots and onions, but do not throw the stock away.
Liquidise all the ingredients using blender or food processor and add the puree in the stock.
Reheat gently for a couple of minutes. Season to taste.
Before you serve, add the orange juice. Grate the orange rind and garnish the individual bowls.