Carrot and Orange Soup
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- Serves 4
INGREDIENTS
2 tsp olive oil
1 medium red onion, diced
1 tsp fresh ginger, diced
1 tsp fresh garlic, diced
10 large carrots, peeled and chopped
4 cups/1L low sodium stock of choice
1 tsp Natvia
1/2 orange, juiced and zested
Salt and pepper, to taste.
METHOD
- Over medium heat in a large saucepan, sauté the onion, ginger, and garlic in the olive oil, until it is fragrant and they have softened
- Add the carrots and sauté for 2-3 minutes
- Add the stock, Natvia, orange zest and juice, and bring to a boil. Reduce heat to medium-low and boil until carrots are soft and break apart easily.
- Add salt and pepper to taste and puree.
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Nutritional Info
No nutritional info supplied
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