Carrot and Orange Soup

1. 1

   Melt the butter in a large pan.

2. 2

   Add the leeks and carrots and stir well., coating the vegetables with the butter.

3. 3

   Cover and cook for about 10 minutes, until the vegetables are beginning to soften but not colour.

4. 4

   Pour in the stock and the orange rind and juice.

5. 5

   Add the nutmeg and season to taste with salt and pepper.

6. 6

   Bring to the boil, lower the heat, cover and simmer for about 40 minutes, or until the vegetables are tender.

7. 7

   Leave to cool slightly, then puree the soup in a food processor or blender until smooth.

8. 8

   Return the soup tp the pan and add 2 tbsp of the yoghurt, then taste the soup and adjust the seasoning if necessary.

9. 9

   Reheat gently.

10. 10

    Ladle the soup into warm individual bowls and put a swirl of yoghurt in the centre of each.

11. 11

    Sprinkle the fresh sprigs of coriander over each bowl to garnish and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.