Carrot soup


  • 1kg carrots
  • 50g butter
  • 1 clove of garlic crushed
  • 250ml orange juice (about 2 oranges)
  • 500ml chicken or vegetable stock
  • Juice of 1 lemon


  1. Scrape and roughly slice the carrots.
  2. Gently saute the carrots in butter for 5 mins with the garlic.
  3. Add the orange juice, chicken stock and lemon juice.
  4. Simmer gently until the carrot is cooked (about 20 mins).
  5. Liquidise and return to heat, check the seasoning.
  6. The soup should have a sharp taste, add a little brown sugar if too sharp; add more lemon juice if not sharp enough.


Too much soup? Freeze some for another day!
For a change instead of orange try a tablespoon of fresh herbs e.g. thyme.