Carrot, orange and cardamom soup recipe

Ingredients

• 50 g butter
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 500 g carrots, chopped
• Seeds from 4 cardamom pods
• 500 ml stock
• 175 ml fresh orange juice
• Zest of 1 orange
• 1 tbsp sugar
• 4 tsp single cream
• Sprigs of parsley

Method

1. Melt the butter in a saucepan and cook the onion and garlic gently for 2 minutes. Add the carrots and continue cooking for 5 minutes, until they begin to colour.
2. Grind the cardamom seeds with salt, then stir them into the vegetables.
3. Add the stock, orange juice, orange zest and sugar. Simmer for 20 minutes, until the carrots are tender.
4. Blend until smooth, divide between warmed bowls and finish each serving with 1 teaspoon of single cream and a parsley sprig.