Serves
Makes 6 servings
Ingredients
- 1.3 lb. carrots
- 1 potato
- The juice of 1 orange
- 1.6 pints poultry stock
- 1 onion, thinly sliced
- 1 tsp olive oil
- Salt and pepper
Procedure
Peel and slice the carrots and potato.
Heat the olive oil and onion in the saucepan over a medium heat for 2 minutes.
Add the vegetables and cook for 5 more minutes, making sure to stir.
Pour in the stock and cook for 25 minutes.
Add the orange juice and blend.
Season according to taste.
Tip: Add a touch of ginger to liven up your soup.
