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Carrot and orange soup

This is an interesting tangy soup that makes the best of WA oranges in season. Serves 4-6 people.
Prep Time8 minutes
Cook Time25 minutes

Ingredients

  • 500 g carrots chopped
  • 1 brown onion diced
  • 1 tablespoon olive oil
  • 2 garlic cloves crushed
  • 1 litre vegetable stock
  • Juice of two oranges
  • Grated zest of one orange
  • Freshly ground black pepper
  • 2 tablespoon chopped fresh mint optional

Instructions

  • Sauté carrots, onion and garlic in olive oil, until onions have softened slightly. Add stock, orange juice and zest.
  • Simmer until vegetables are soft. Puree in a food processor until smooth. Add to the pan with zest and mint.
  • Reheat when ready to serve. Add black pepper on serving, with a sprig of extra fresh mint.