Potage Crécy (Carrot and Orange Soup)
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Ingredients
- 700 g carrots, sliced
- 1 onion, finely diced
- 800 ml vegetable stock
- 100 ml orange juice
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 161 kcal
- Protein
- 2.8 g
- Carbohydrate
- 18.9 g
- of which sugars
- 14.7 g
- Fat
- 7.4 g
- of which saturates
- 1 g
- Fibre
- 5.5 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion for 6 minutes until softened.
- 2
Add the carrots and vegetable stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes until the carrots are tender.
- 3
Stir in the orange juice.
- 4
Blend with a stick blender until smooth.
- 5
Season well and serve hot.
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