Carrot Soup with Orange and Thyme
A delicate, elegant carrot soup where the flavour of olive oil meets the heady scent of thyme and orange. It comes together in forty minutes and will banish any memories of childhood baby food. Warming, comforting and quietly surprising.
Prep: 15 min
Cook: 25 min
Servings: 4
Energy: 275 kcal per serving
Method
01.
Heat the oil and gently sweat the leek and carrots, stirring occasionally. This will take about 10 minutes, and the vegetables should only turn lightly golden.
02.
Pour in the orange juice and the stock, add half a teaspoon of thyme and simmer gently for about 15 minutes.
03.
Apetit's tip: In kitchens around the world, creamy soups rank a class above those that were not passed through a sieve or whisked until smooth at the end of cooking. If your soup is still a step away from that truly luxurious consistency, you can fall back on a classic roux. A far more elegant and lighter option is to add a few pieces of potato while cooking and blend them with the rest of the vegetables at the end. For a change, you can stir a piece of butter kneaded with a little plain flour into the soup at the end.
