Carrot, Orange and Tarragon Soup

Here is the quick recipe for Carrot, Orange and Tarragon Soup.

INGREDIENTS

1. ½ tablespoon coconut oil


2. 1 large red onion, peeled and diced


3. 2 fat gloves garlic, peeled and minced


4. 1 thumb of ginger, peeled and minced


5. 500g carrots


6. 2 medium sticks celery, diced


7. 750ml vegetable stock


8. 250ml orange juice


9. 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)


10. Himalayan pink salt and freshly ground white pepper


11. Fresh tarragon sprigs and micro leaves to garnish

METHODS

1. Melt the coconut oil in a large saucepan over a medium heat.


2. Add the onion, garlic and ginger and sauté for 1-2 minutes until the onions are soft and translucent.


3. Tip the chopped carrots and celery into the saucepan and continue to cook for a further 2 minutes.


4. Pour in the vegetable stock and bring to the boil.


5. Reduce the heat and simmer for 10-15 minutes, until the vegetables are tender.


6. Pour into a blender and puree the soup until smooth then return to the saucepan.


7. Stir in the orange juice and chopped tarragon and simmer for 2-3 minutes to allow the flavours to infuse.


8. Taste the soup and adjust the seasoning if necessary.


9. Ladle into warmed bowls, garnished with a sprig of tarragon, some micro leaves and plenty of freshly ground white pepper.

SHARE THIS