Carrot and Orange Soup

Name: Carrot and Orange Soup
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp lactose-free butter or margarine; 1 garlic clove, crushed; 1 medium onion, chopped; 500g carrots, peeled and grated; 600ml water; zest of 1 orange; juice of 1 orange; 1 tsp tomato purée; 1 vegetable stock cube; 1 tsp cornflour (mixed with 2 tsp water); large pinch of salt and black pepper; 500ml Kara Dairy Free

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

Ingredients
Method

Ingredients:

1 tbsp lactose-free butter or margarine
1 garlic clove, crushed
1 medium onion, chopped
500g carrots, peeled and grated
600ml water
zest of 1 orange
juice of 1 orange
1 tsp tomato purée
1 vegetable stock cube
1 tsp cornflour (mixed with 2 tsp water)
large pinch of salt and black pepper
500ml Kara Dairy Free

method:

In a large saucepan, melt the butter/margarine over a low heat and add the garlic, onion and carrot. Stir and cook for five minutes.
Add the water, juice, zest, tomato purée and crumbled stock cube. Season with the salt and pepper. Cover and simmer for 30 minutes.
Stir in the cornflour and water mix. Simmer for a further five minutes.
Liquidise the soup. Add the Kara Dairy Free and adjust the seasoning as needed.

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