It doesn't have to be a blood orange but they looked so pretty in the shop. Whilst talking about the shop, I bought the ingredients for this soup from my favourite local veg shop and was very embarrassed when I had to hand over my credit card to pay the bill. It was £1.35. One pound and thirty five pence to make a yummy soup for 3-4 people. Not bad, eh? The recipe only uses the rind of the oranges so you get the eat the rest of the orange was the soup is bubbling away, which is nice. I would recommend using a proper zester to get as much of the peel as possible, you want the lovely orange flavour coming through.
My Soup Monday thing was sort of an accident and within that, the fact that most of them or Gluten Free and Vegan was also not intentional but a bonus. This could be partly down to the fact that I am lazy and I usually boil vegetables in stock without any fancy things (are dairy and gluten fancy?) or could it be a subconscious effort to 'eat clean' at least one day a week. Let me tell you, with a moustache like mine, its pretty tricky to eat anything cleanly...
Ingredients - makes enough for 4 as a starter, 3 if you are hungry
A Glug of Olive Oil
1 Large Onion
2 Fat Cloves Garlic
3 Large Carrots, I keep the skin on
1ltr Vegetable Stock
1 Blood Orange
Salt & Pepper
Method
1. Heat the oil in your soup pan. Add the copped onion and cook for about 5 minutes until soft. Add the garlic and cook for another 2 minutes. Stir often to stop burning
2. Add the carrots, I chop mine into rounds of about 2cm thick, and coat in the oil, sauté for a minute
3. Add the stock and bubble away on a medium heat for 10 minutes or until the carrots are tender
4. Now add the orange zest, get as much as you can, without the pith
5. Remove from the heat and with a stick blender, blitz until smooth. Add salt and pepper to. taste
6. Serve with a slice of blood orange and a drizzle of olive oil and enjoy
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