Carrot and Orange Soup.

Serves 6.

Yummy enough for the start of a special dinner.

1. 50g butter
2. 500g carrots, peeled and sliced
3. 1 large onion, thinly sliced
4. 2 teaspns grated orange rind- you need 1 orange for this soup.
5. 1 Tblspn plain flour- or for gluten free- rice or corn flour.
6. 1/2 a cup fresh orange juice
7. 5 cups of chicken stock- granules or powder are fine.

Heat the butter in a large saucepan-add the carrot, onion and orange rind. Stir over a low heat until onion is transparent.

Add the flour, stir, add the juice then gradually the stock. Stir over higher heat till mixture boils.

Reduce heat and simmer, covered, for 30mins.

Allow soup to cool a little, then using a stick blender process until soup is smooth.

Return soup to heat .

Serve with a few zested orange strips and some finely chopped chives, parsley or basil.

 Zest the garnish strips of orange before squeezing it: much easier, stand them in a little water to stop them drying out before draining them and adding just before serving. A small swirl of light cream looks good too.