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The O’Sheas of Co. Kilkenny. The source of great carrots.
Irish Carrots
€1.18 per kg
59 c 500g
GROWN IN IRELAND
Carrot & Orange Soup
SERVES 6 PEOPLE
PREP 5 MINS
COOK 40 MINS
Ingredients
• 500g Carrots • 1 Onion • 2 Cloves Garlic • Butter • 700ml Vegetable Stock • Juice and Zest of 1 Orange
• 4 tbsp Single Cream • Fresh Mint, chopped
Method 1. Peel the carrots, onion and garlic. 2. Roughly chop the carrots and the onion, finely chop the garlic. 3. In a medium saucepan, melt a little butter. 4. A dd the vegetables and on a low heat, sweat them in the butter for a few minutes. 5. Pour over the stock and bring to the boil. 6. S eason, then cover the pan and cook for about 20 minutes, until the carrots are tender. 7. S tir in the orange juice and zest. 8. Liquidise the soup in a blender or food processor until smooth. 9. W hen ready to serve the soup, stir in the cream and top with the chopped mint.
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