2 Cloves Garlic
700ml Vegetable Stock
Juice and zest of 1 Orange
4 tbsp Single Cream
Fresh Mint, chopped
Multigrain Farmhouse Batch Loaf
Peel the carrots, onion and garlic.
Roughly chop the carrots and the onion, finely chop the garlic.
In a medium saucepan, melt a little butter.
Add the vegetables and on a low heat, sweat them in the butter for a few minutes.
Pour over the stock and bring to the boil.
Season, and cover the pan, cook for about 20 minutes until the carrots are tender.
Stir in the orange juice and zest.
Liquidise the soup in a blender or food processor until smooth.
When ready to serve the soup stir in the cream and top with the chopped mint.
Serve with slices of the multigrain batch loaf.