RECIPE
Ingredients:
- 1 tablespoon of butter
- 1 onion, finely chopped
- 5-6 carrots
- 3 cup chicken stock
- 1 tablespoon honey
- 1 orange, juiced
- 1 pinch of pepper
- 2 slices of bread, toasted
Directions:
- Melt the butter in a saucepan over a low heat. Stir in the onion and carrots and cook gently for 5 minutes.
- Pour in the stock and a pinch of salt. Cover the pan and cook gently for 30 minutes or until the carrots are soft.
- Add orange juice, honey and salt and pepper to taste and bring back to a simmer.
- Puree in a blender.
- Serve garnished with cracked black pepper and toast.