Thursday, February 25, 2010
Carrot and orange soup with a touch of rosemary
Last weekend was the first time I saw lemon and orange trees next to me and even was able to pick some of them. Now there's a big bag of oranges and lemons in my kitchen and I'm looking different ways to use them. The idea of this soup originally came from my classmate Deimante but the recipe comes from Jamie Oliver's Christmas episodes where he was making roasted vegetables. So when it was carrots turn, he made them with salt, pepper, olive oil, orange juice and rosemary. I tried that recipe during Christmas myself, but time for the soup came only this week!
What we need:
4 big carrots
1 medium potato
1 small onion
4 big orange juice
2 l of vegetable or chicken stock or water
salt and pepper
1 branch of fresh rosemary
2 tbsp olive oil
What we have to do:
1. Cut onion and potatoes into small pieces and fry in olive oil for 3-4 minutes.
2. Add sliced carrots, rosemary and pour over the stock, season with salt and pepper. Cook for 10-13 minutes until vegetables are soft.
3. Blend the vegetables until smooth.
4. Add orange juice and bring the soup to boil. Remove from the heat and serve. If you like biting something while eating soup, add some pan fried or roasted carrots and parsnips. Enjoy!