1. Melt the butter ina large saucepan. Add the spring onion, carrots, and celery and cook gently for about 10 minutes.
2. Add stock and seasoning, and bring to the boil. Simmer for 30 minutes, or until vegetables are tender.
3. Cool lightly, then blend in a for processor. Return to the pan, add the orange juice and rind.
4. Reheat gently, adding a little more stock if the mixture is too thick. Adjust seasoning, and serve sprinkled with spring onions.
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