Zesty carrot and orange soup
20 April 2016 - 02:29
Ingredients15ml (1 tbsp) olive oil15ml (1 tbsp) butter5-6 carrots, peeled and chopped1 large onion, sliced1 leek, sliced1.5 litres chicken stockJuice and zest of 2 oranges1 garlic clove15ml (1 tbsp) sherry vinegarSalt and pepper, to tasteFresh parsley, finely chopped, to serveThin slices of orange, to serveMethodHeat oil and butter in a large pan, add carrots, onion and leek, cover with a lid and cook on medium heat for 5 minutes.Add stock, orange juice and zest, garlic and vinegar.Simmer until vegetables are tender, then blend until smooth. Season, heat through and serve topped with parsley and orange slices.Serves 6...
There’s never been a more important time to support independent media.
From World War 1 to present-day cosmopolitan South Africa and beyond, the Sunday Times has been a pillar in covering the stories that matter to you.
For just R80 you can become a premium member (digital access) and support a publication that has played an important political and social role in South Africa for over a century of Sundays. You can cancel anytime.
Already subscribed? Sign in below.
Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.