Carrot & Orange Soup
- 900g (2 lb) carrots, peeled, topped and tailed
- 1 litre ( pints) chicken stock or water
- Juice of 1 orange
- 1 medium orange, chopped
- 1 tsp salt
- Black pepper
- Grated zest of 1 orange
- 4 tbsp single cream
- 2 tbsp parsley, chopped
Cut the carrots into chunks and place into an AGA stainless steel saucepan along with the stock. Add the orange juice and onion, and then season.
Bring to the boil and simmer for 5 minutes. Cover the pan.
2, 3 and 4 oven AGA: Transfer to the Simmering Oven for 30-40 minutes, until the carrots are tender.
Remove from the oven and liquidise the soup until smooth. Add the grated orange zest and cream, and then re-heat. Stir in the chopped parsley and serve.