Carrot, Orange and Thyme Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 450 g carrots (peeled and finely chopped)
- • 2 medium onions (peeled and finely chopped)
- • 1 clove garlic (peeled and crushed)
- • 1 vegetable stock pot
- • 1 litre boiling water
- • 2 tsp fresh thyme leaves (finely chopped)
- • 200 ml fresh orange juice
- • low calorie cooking spray
- • salt and freshly ground black pepper, to taste
Preparation Steps
Spray a large saucepan with low calorie cooking spray and place on a medium heat.
Add the onions and garlic and fry for 10 minutes, stirring, until golden and softened slightly.
Add the carrots, stock pot dissolved in boiling water and thyme, cover and simmer over a low heat for 25 minutes until the carrots and onions are tender.
Carefully transfer to a food processor and blitz until smooth. You may need to do this in two batches. Alternatively, use a handheld stick blender.
Transfer the soup back to the saucepan. Stir in the orange juice and season to taste with salt and pepper.
If needed, heat, uncovered over a low heat for 2 -3Â minutes until piping hot and serve.