Title: Carrot and Orange Soup
Description: I just returned from another great trip to England, had a great time and great eating, including lots of soups!! I used to feature this recipe in the tea room, and it was well received and easy. This can be served warm or chilled. Hope you enjoy my version.
Serves: 6
Ingredients:
1 Tbsp. butter. Grated rind of one orange. 1 lb peeled and sliced carrots. 3/4 cup orange juice. 1 chopped onion ¼ cup cream. 3 ½ cups chicken stock. Salt and pepper. Pinch of sugar.

Instructions:

Melt butter in large saucepan, add the carrots and onion and cook over low heat for about 10 minutes, without browning. Add the stock, sugar, salt and pepper to taste. Bring to the boil and simmer for one hour or until the carrots are tender; leave to cool slightly. Process the soup in a blender until smooth. Stir in the orange rind and juice. Leave to cool and chill in the fridge. Just before serving stir in the cream.