Preparation time: 15 min
Cooking time: 25 min
Serves 6

 INGREDIENTS

• 3 lb carrots
• 1 potato
• The juice of 1 orange
• 6 pints poultry stock
• 1 onion, thinly sliced
• 1 tsp olive oil
• salt/pepper

METHOD

Peel and slice the carrots and potato.

Heat the olive oil and onion in the saucepan over a medium heat for 2 minutes.

Add the vegetables and cook for 5 more minutes, making sure to stir.

Pour in the stock and cook for 25 minutes.

Add the orange juice and blend

Season according to taste

Tip: Add a touch of ginger to liven up your soup.