Carrot and Orange Soup
40 minutes
This is a delicious carrot soup which can be served either hot or chilled. It is thickened with potato which cuts down on the fat.
Elaine Russell
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Ingredients
Serves: 4
- 1 litre vegetable stock, preferably homemade
- 500g carrots, finely chopped
- 100g potato, peeled and finely chopped
- 100g leeks, white part only, chopped
- 2 strips of orange zest
- 1/3 cup (80 ml) freshly squeezed orange juice, or to taste
- salt and pepper
- 4 tablespoons plain low-fat yogurt
- 2 tablespoons coarsely chopped fresh flat-leaf parsley to garnish
- 1 strip of orange zest, cut into fine shreds, to garnish
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Pour the stock into a large saucepan and add the carrots, potato, leeks and orange zest. Bring to the boil over a high heat, skimming the surface as necessary, then reduce the heat to medium and leave the soup to bubble for about 20 minutes or until all the vegetables are very tender.
- Remove and discard the strips of orange zest. Cool slightly, then purée the soup in a blender or food processor until smooth.
- If serving the soup hot, return it to the rinsed-out saucepan. Reheat and add the orange juice, then adjust the seasoning. Ladle the soup into bowls and add a spoonful of yogurt to each. Sprinkle with the parsley and shredded orange zest and serve at once.
- To serve the soup chilled, leave to cool, then chill for at least 4 hours. When ready to serve, stir in the orange juice, then adjust the seasoning. Garnish and serve as for the hot soup.
