Carrot & Orange Soup
1 pound carrots, peeled and sliced
1 ounce butter
1/2 cup orange juice
4 to 5 cups vegetable stock
1 small onion, roughly chopped
3 to 4 teaspoons chopped fresh thyme, or 1 teaspoon dried
Salt and pepper, to taste
Sour cream and nutmeg, for serving
Place carrots and butter in a large heavy-based pan and cook over medium heavy for 10 minutes, stirring occasionally. Add the orange juice, stock and onion. Bring to a boil and add thyme, salt and pepper. Reduce heat; cover and cook 20 minutes or until the carrots are tender. Allow to cool.
Process the mixture in batches n a food processor or blender until smooth. Return mixture to the pan and reheat.
Serve in individual bowls with a dollop of sour cream sprinkled with nutmeg. Garnish with a small sprig of thyme, if desired.
Serves 4.
From “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005.