This is an interesting tangy soup that makes the best of WA oranges in season
Preparation: 8 minutes
Cooking: 25 minutes
500g carrots, chopped
1 brown onion, diced
1 tbspn olive oil
2 garlic cloves, crushed
1 litre vegetable stock
Juice of 2 oranges
Grated zest of one orange
Freshly ground black peppers
2 tbspn chopped fresh mint (optional)
Sauté carrots, onion and garlic in olive oil, until onions have softened slightly.
Add stock, orange juice and zest.
Simmer until vegetables are soft.
Puree in a food processor until smooth.
Add to the pan with zest and mint.
Reheat when ready to serve.
Add black pepper on serving, with a sprig of extra fresh mint.