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Carrot and Orange Soup

1/2 oz Butter
1 Onion; chopped
6 Carrots; peeled and chopped
Grated zest and juice 1 orange
1 Bay leaf
16 Fl oz vegetable stock
Salt and pepper
Chopped parsley or chives; to garnish


Melt the butter in a saucepan and cook the onion and carrots gently until softened.

Add the orange zest, bay leaf and stock and bring to the boil. Simmer for 30 minutes.

Remove the bay leaf and add the orange juice. Puree in a liquidiser. Taste and season if required. Reheat gently and serve hot, garnished with parsley or chives.




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