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Carrot and Orange Soup

2 tb Oil
1 lg Onion; finely chopped
500 g Frozen sliced carrots; (16oz)
1 1/4 l Vegetable stock; (2 pints)
Juice and zest of 1 orange
Salt and freshly ground black pepper


Heat the oil in a large pan, over a moderate heat fry the onion and carrots until softened, this will take approximately 10-15 minutes.

Add the stock and bring to the boil, reduce the heat and simmer for 20 minutes. Remove from the heat and pour the soup into a blender along with the juice and zest of the orange. Blend until smooth.

Return to the heat, season with salt and pepper and heat through, adding a little water if the consistency looks too thick. Serve with chunks of crusty bread.




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