Sunday, January 2, 2011

Carrot and orange soup

1lb carrots
2-3 small onions
2 oranges
whole nutmeg
coconut milk
1L chicken stock
Chop the onions and carrots
Grate the nutmeg - about 1/2 - 1 tsp
Grate the rind off the two oranges and then juice them.
Heat a little oil in a pot and sweat the carrots and onions over a medium heat, partially covered for about 10 minutes, stirring occasionally.
Don't let them brown.

Add the stock, rind and orange juice. Add the nutmeg and season with salt and pepper to taste.
Bring to boil, then reduce heat and simmer for about 40 minutes until the carrots are tender. Purée the vegetables, then stir back into the stock.

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