Carrot Orange Soup
Ingredients
450g/1 lb raw beetroot, peeled and diced
1 Large onion, peeled and chopped
Finely grated rind and juice of 3 oranges
1 Bay leaf
1.2 Litres/2 pints stock
Salt
Freshly ground black pepper
150 ml/1/4 pint plain low-fat yogurt
1 Orange, sliced, to garnish
Preparation Method
Put the beetroot in a pan with the onion, oranges rind and juice, bay leaf, stock, and salt and pepper to taste.
Bring to the boil, then lower the heat, cover and simmer for 1 hour until the beetroot is tender.
Work the soup to a puree through a sieve, or in an electric blender. Return to the rinsed-out pan, then bring to the boil, stirring occasionally.
Taste and adjust the seasoning. Stir in the yogurt and serve hot to chilled, garnished with orange slices.
You can Serves 4 to 6 Carrot Orange Soup
