2 tablespoons olive oil
1 small onion finely chopped
800 g carrots, peeled and chopped
500ml veg stock
200ml fresh orange juice
In a large pan, heat olive oil and cook the onion until transparent. Add carrots and cook over a low heat for a further 2 minutes. Add stock and orange juice, bring to the boil and season if required. Simmer for 10-15 mins until carrots tender then liquidise.
I use Tropicana calcium or the Tropicana orange and passion fruit gives a lovely taste. Kalo ‘very low salt’ stock cubes are ideal for children. You can also add 25g of fresh ginger in with the onion which gives the soup a lovely flavour and perfect for fighting off colds.
Would love to hear what you think of this soup as it is such a winner in our house!