INGREDIENTS
carrots 500 gm grated
orange juice 2 tbsp
orange rind 2 tsp
butter 25 gm
garlic crushed 1 clove
onion 1 finely chopped
tomato purée 1 tsp
salt & pepper to taste
cornflour 1 tsp
cold water 2 tbsp
milk 150 ml
chopped parsley to garnish
METHOD
melt butter in a pan, add garlic, onion, carrot, stir, cook covered for 5 minutes over low flame.
add water, orange juice, rind, tomato puree, seasoning, simmer covered for 30 minutes
dissolve cornflour in water, stir in the soup, simmer for another 5 minutes.
liquidise the soup in a blender
stir in milk, garnish with parsley, serve hot.
carrots 500 gm grated
orange juice 2 tbsp
orange rind 2 tsp
butter 25 gm
garlic crushed 1 clove
onion 1 finely chopped
tomato purée 1 tsp
salt & pepper to taste
cornflour 1 tsp
cold water 2 tbsp
milk 150 ml
chopped parsley to garnish
METHOD
melt butter in a pan, add garlic, onion, carrot, stir, cook covered for 5 minutes over low flame.
add water, orange juice, rind, tomato puree, seasoning, simmer covered for 30 minutes
dissolve cornflour in water, stir in the soup, simmer for another 5 minutes.
liquidise the soup in a blender
stir in milk, garnish with parsley, serve hot.
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