Carrot and orange soup
* A soup to have in the fridge/freezer for those busy nights.
Serves 2
500gm carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, crushed
2 tsps butter
700ml bone broth
1 orange zest and juice
fresh mint
Method
In medium saucepan melt the butter, add the vegetables and on low heat sweat them in the butter for a few minutes. Pour over the broth and bring to boil.
Season with some black pepper and cover then simmer for about 20 minutes. Stir in the orange zest and juice.
Using a bar mixer blend up the soups until smooth.
Serve with a bit of fresh mint and a spoonful of greek yoghurt if you like.
*add some chicken balls on the side if you need more protein for the day.
*soup can be frozen
