Fruits Dessert Recipe - Carrot and Orange Soup

Ingredients

• 1 1/2 lbs (675g) carrots, peeled and sliced

• 1 onion, peeled and chopped

• 2 stalks, celery, chopped

• 4 cups (1 L ) chicken or vegetable stock

• 1 bay leaf

• 1 tbsp (15ml) cornstarch

• grated rind and juice of 1 orange

• good pinch nutmeg

• seasoning to taste

• 4 to 5 (60 to 75ml) cream (optional )

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Method:

1. Place vegetables in a pan with the stock and bay leaf. Cover and simmer for 20 minutes, until the vegetables are tender. Puree vegetables in food processor or push through a sieve.

2. Blend cornstarch with a little of the soup.

3. Return the pureed vegetables to the soup with the blended cornstarch, orange rind and juice, nutmeg and seasonings. Bring to a boil. Simmer for 3 minutes, stirring.

4. Pour soup into a serving bowl. Decorate with a swirl of cream.