Tuesday, September 13, 2011

Deadline recipes: Carrot Orange Soup

Historical author Michelle Styles brings us one of her latest inventions -- Carrot Orange Soup
This soup is very easy to whip up and healthy as well!
36 fl oz  (1 litre) low sodium vegetable or chicken stock (homemade is always best)
14 oz ( 400 g) about 6 peeled and chopped carrots
1 leek peeled and chopped
1 sweet potato peeled and chopped
1 celery spear chopped
1 orange -- peel grated (about 2 tablespoons), and then juiced
1 tablespoon fresh chopped parsley
fresh ground pepper

Sweat the vegeatables in about 4 oz  of the stock for five minutes, then add remainder of the stock, the grated orange peel, t and the parsley. Bring soup to a boil, reduce to simmer until vegeatables are soft about 15 minutes. Take off stove, add orange juice. Puree mixture in a blender. Add additional stock if needed to get right consistency.

Freezes well.

The sweet potato makes it taste like the soup has cream in it!

Can be served with a green salad or brown bread and butter for a heartier meal.

Michelle Styles writes warm, witty and intimate historical romance for Harlequin. Her latest To Marry A Matchmaker is currently out in Australia and New Zealand. It was out in the UK in July and is available as an e-book. To find out more about Michelle's books visit her website at www.michellestyles.co.uk

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