Creamy Carrot and Orange Soup

Yield: 2 servings ( Serving Size: bowl )
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  • 225g carrots, roughly chopped
  • 150mil chicken stock
  • 150mil chicken stock
  • 1 tablespoon(s) chopped parsley
  • 2 tablespoon(s) creme fraiche
  • Grated rind and juice of 1/2 orange
  • 150 ml milk
  • Salt and freshly ground black pepper
  • 1 small onion, roughly chopped


  1. 1. Place the carrots, onion, milk and the stock in a saucepan. Season to taste. Bring to the boil, cover and simmer for about 15 minutes until tender.

  2. 2. Puree in a food processor or blender or rub through a sieve.

  3. 3. Return to the saucepan, stir in the orange rind and juice and reheat gently but do not allow to boil. Taste and re-season, if necessary.

  4. 4. Serve hot with the parsley and a swirl of creme fraiche.
September 2010

This recipe is a personal recipe added by laurakate and has not been tested or endorsed by MyRecipes.

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