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April 29, 2007
Carrot, orange and tomato soup
1 medium sized onion, chopped finely
2 sticks celery, chopped finely
knob of butter or a tablespoon vegetable oil
2lbs carrots, grated
1 pint vegetable stock
1 x 16oz tin of chopped tomatoes
1 large glass orange juice
1 oz ground almonds (optional)
salt and pepper
Sweat the onion and celery in the butter or oil until soft. Add the grated carrots and the stock and bring to a simmer, then add the tomatoes and the orange juice, bring back to a simmer and cook for about 10 minutes until the carrots are soft.
At this stage you can decide whether you want a more chunky soup, and season to taste before serving.
Alternatively, blend, then stir in the ground almonds, and season to taste. Serve with cheese scones.
This soup is deliciously savoury and sweet at the same time, and is fantastic for using up stuff in the fridge.
Posted by glittrgirl at April 29, 2007 9:28 AM
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