Enjoy a tasty carrot and orange starter.


  • 450 g carrots (chopped)
  • 1 large onion (chopped)
  • 25 g butter
  • grated zest and juice of two oranges
  • 600 ml chicken or vegetable stock
  • 1 glass dry sherry sea salt freshly-ground black pepper
  • fresh coriander, parsley or croutons to garnish


  1. Place the carrots, onions and butter in the pan, cover with parchment and cook over a low heat for 8 to 10 minutes, until the onion softens.
  2. Add the orange zest, juice and stock.
  3. Bring to the boil, cover and simmer for 30 minutes.
  4. While the soup is cooking, toast some bread for croutons, and cut them into attractive shapes, like stars or hearts.
  5. Blend the soup in a liquidizer or with a hand-held blender until smooth.
  6. Add the sherry and season to taste.
  7. Serve in nice, big bowls garnished with chopped coriander or parsley and one or two of the croutons.
  8. This soup can also be served cold. Chill it very well before garnishing and serving.