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Chilled Carrot & Orange Soup   Veg  CD  SP   55mins plus chilling

Serve 4    Cold  Vegetarian Vegan Vegetables Fruit   Alcohol  Starter  Hors d'oeuvre   Dairy  Gluten  Wheat free  Eggless



450g/1lb Carrots, thinly sliced

1 tbsp Vegetable oil

1 Onion, finely chopped

3 tbsp Medium dry Sherry (check ingredients label)

600ml/20fl.oz. Fresh Vegetable Stock

Salt and Pepper

Grated zest of 1 Orange

Juice of 3 oranges

4 thin slices of Orange, rind removed to garnish

Grated Carrot to garnish




1. Heat the oil in a pan, add the onion and fry until soft and transparent. Add the sherry and bring to the boil then add the carrot, stock, salt and pepper.


2. Bring to the boil again, stirring all the time. Cover and simmer for 45 minutes or until the carrots are very soft. Cool.


3. Pass the soup through a sieve or process in a food processor to a smooth consistency. Put in a bowl, cover with clingfilm and refrigerate for at least 2 hours.


4. To serve - stir in the orange juice and zest. Pour into individual bowls and float a slice of orange on the top of each bowl, sprinkled with a little grated carrot.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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