Orange Carrot Soup





  • 1 tablespoon of butter
  • 1 onion, finely chopped
  • 5-6 carrots
  • 3 cup chicken stock
  • 1 tablespoon honey
  • 1 orange, juiced
  • 1 pinch of pepper
  • 2 slices of bread, toasted


  1. Melt the butter in a saucepan over a low heat. Stir in the onion and carrots and cook gently for 5 minutes.
  2. Pour in the stock and a pinch of salt. Cover the pan and cook gently for 30 minutes or until the carrots are soft.
  3. Add orange juice, honey and salt and pepper to taste and bring back to a simmer.
  4. Puree in a blender.
  5. Serve garnished with cracked black pepper and toast.

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