Carrot and Orange Soup

Serves 6

Preparation time: 5 mins

Cooking time: 25 mins

 

Ingredients:
 

• 2 tbsp olive oil

• 2 celery stick, chopped

• 1 large onion, chopped

• 1 clove garlic, crushed

• 4 rashers streaky pancetta or bacon

• One medium sized potato, peeled and chopped

• 1 large carrot, chopped

• 1.5 litres vegetable or chicken stock

• 700g carrots, peeled and chopped

• One large non waxed orange, washed

• Seasoning

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Garnish

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• Greek style natural yoghurt

 

Method
 

1.     Heat the olive oil in a large saucepan, then fry the onion and garlic. Then add               pancetta/bacon, potato,     celery and carrots.
    

2.     Cook very gently for ten minutes until softened but not coloured.
    

3.     Grate about 2 tbsp of orange peel (retain the orange for juice).
    

4.     Add the stock then simmer for twenty minutes.
    

5.     Remove from the heat, liquidise, add the juice from the orange as well as the               yoghurt, season to taste.