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Carrot and Orange Soup

2 tb Unsalted butter
1 Spanish onion; chopped
1 Garlic clove; sliced thin
750 g Carrots; thinly sliced
6 c Light vegetable stock
Salt and pepper to taste
3 Oranges; juice of
1/4 c Sour cream
1/2 bn Fresh chives


In a large saucepan, melt the butter and cook the onion and garlic slowly for 5 minutes. Add the carrots and saute for a further 10 minutes until beginning to turn golden around the edges.

Add the stock and salt and pepper to taste then add the orange juice and simmer for 20 minutes, or until carrots are very tender.

In a blender or food processor, puree the soup with the sour cream until smooth.

Serve garnished with chives.


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