Creamy Carrot and Orange Soup

225g Carrots, Roughly chopped

1 Small Onion, Roughly Chopped

150ml Milk

150ml Chicken Stock/Vegetable Stock

Salt & Pepper

Grated Rind and Juice of ½ Orange

1Tbsp Chopped Parsley

2Tbsp Crème Fraiche

Serves 2

1. Place the carrots, onion, milk and stock in a saucepan, season to taste. Bring to the boil, cover and simmer for about 15 minutes until the vegetables are tender.
   
   
   
2. Puree in a food processor of blender.
   
   
   
3. Return to the saucepan, stir in the orange rind and juice and reheat gently but do not boil.
   
   
   

Taste and re-season if you need to and serve straight away, garnished with the parsley and crème fraiche.

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