Being sick during winter is sadly often inevitable. Why not give your immune system a boost and your taste-buds a treat with this carrot and orange winter soup? Full of essential vitamins and wholesome goodness, it’s the perfect way to beat the blues.
Recipe by Nikki Gaskell and Vicki Clarke
Carrot and orange winter soup
- 1 litre good-quality chicken stock
- 1,5kg baby carrots, sliced
- juice and rind of 1 orange
- 15ml (1 tbsp) brandy, optional
- 15ml (1 tbsp) mascarpone
- salt and freshly ground black pepper, to taste
In a saucepan, bring the stock to a boil. Add the carrots and cook until tender, about 30 minutes.
Add the orange juice and rind, remove from the stove and blend until smooth.
Return to the stove, add the brandy and mascarpone and simmer for a minute. Do not allow to boil as the mascarpone will split.
Season and serve with crusty bread.
To drink: Try a champagne cocktail: place 1 tot of brandy in a flute glass with a cube of sugar. Add a dash of bitters, top with dry sparkling wine and garnish with a slice of orange.