Special Carrot and Orange Soup

10 minutes
55 minutes


  • 6oz onions, finely chopped
  • 1 ½lbs carrots, peeled and diced
  • 1oz butter
  • 1 ¾pts chicken stock or 2 chicken stock cubes
  • ¼ pt orange juice
  • salt and pepper
  • 3 tbsp orange liqueur
  • ¼pt double or whipping cream


  1. Put onions and carrots into a large pan with the butter. Cover with a piece of buttered greaseproof paper and tuck well down so the vegetables are covered. Cover and cook on a low heat for 15 minutes.
  2. Remove paper, add the stock and orange juice and bring to the boil. Reduce the heat, cover and simmer for 40 minutes until carrots are soft.
  3. Liquidise until smooth and then add salt and pepper to taste.
  4. Stir in liqueur and swirl in cream before serving.

Can be made the day before, cooled and then warmed through.

If freezing, do so befoore liqueur and cream are added.