15 ml vegetable oil 1 tbsp
8 carrots, peeled & sliced
2 onions, finely sliced
1 zest of orange, minced
1 L vegetable stock 4 cup
30 ml butter 2 tbsp
30 ml all-purpose flour 2 tbsp
250 ml unsweetened orange juice 1 cup
salt & pepper to taste
1 orange, sliced for garnish
Heat oil in saucepan; add carrots, onions and orange zest. Cook vegetables to soften and moisten with vegetable stock. Cover and cook for 15 to 20 minutes over medium-high heat.
Melt butter in a small saucepan, add flour and cook for a few seconds. Add orange juice and season; heat until thickened.
In a food processor; puree the carrots.. Mix all ingredients together. Ladle into soup bowls and garnish with an orange slice.
Serves 4