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“Carrot and orange soup”

Ingredients Nutrition


  1. Melt the butter in a large pan. Add the leeks and carrots and stir well., coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.
  2. Pour in the stock and the orange rind and juice. Add the nutmeg and season to taste with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.
  3. Leave to cool slightly, then purée the soup in a food processor or blender until smooth.
  4. Return the soup tp the pan and add 2 tbsp of the yoghurt, then taste the soup and adjust the seasoning if necessary. Reheat gently.
  5. Ladle the soup into warm individual bowls and put a swirl of yoghurt in the centre of each. Sprinkle the fresh sprigs of coriander over each bowl to garnish and serve immediately.

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