A lighter soup for spring days, carrot and orange is a flavour pairing from heaven. It’s also, like many soups, a good way of using up those slowly dying vegetables.

Ingredients

• 10 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 sticks of celery, chopped
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, chopped
• 800ml vegetable stock
• Juice and grated rind of an orange

• A knob of butter or 1 tablespoon olive oil

Method

• Saute the onions in the oil for about five minutes, stirring. Add the garlic, stir for another two minutes
• Add the rest of the vegetables and sweat, with the lid partially on, for another 5-6 minutes, adding a little water if they’re sticking
• Add the stock, bring to the boil, and reduce to a simmer. Cook for 25 minutes then add the orange juice and rind and simmer for a few more minutes.
• Blend and serve.

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