Carrot-Orange Soup (SF)

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Carrot-Orange Soup

 

 

1 tbsp (4 tsp) vegan margarine

1 samll onion, finely chopped

2 cups chicken-style stock (made with cubes)

one 440 g (15 1/2 oz) can baby carrots, drained

1 cup orange juice

salt and pepper to taste

chopped parsley to garnish

 

 

1. Melt margarine and cook onion until transparent. Add stock and

carrots. Simmer for 5 minutes.

 

2. Place mixture in a blender and blend until smooth

 

3. Return soup to saucepan and add orange juice. Heat without boiling

and season to taste with salt and pepper.

 

4. Spoon into serving bowls and garnish with chopped parsley.

 

 

Serves 4.