Carrot Soup
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
Warm olive oil in a cast iron pan over medium heat. Add the carrots and potato, then saut‚ until the vegetables are just softened, 5-7 minutes. Add the broth, cover, and simmer until the vegetables are completely cooked, 15-20 minutes.
Using an immersion blender, puree the mixture. Alternatively, pour into a blender then return to the pot. Heat the soup on medium and stir in the orange juice. Season with salt and pepper.
Heat up the soup shortly before sending your child to school. While it is warming, pour boiling water into the soup thermos to heat it. Empty out the hot water and fill the container with soup - it will stay hotter longer!
- 45 ml extra virgin olive oil
- 6 carrots, peeled and thinly sliced
- 1 potato, peeled and coarsely diced
- 1.25 L chicken broth
- 125 ml fresh orange juice
- Salt and pepper to taste
