Serve this duo of colourful carrot soups side by side to make an impact. Recipe created by executive chef Andrew Mirosch of Sirromet Winery, Brisbane.
Recipe courtesy of Perfection Fresh
In a saucepan bring 500ml water and 250ml orange juice to the boil. Add one pinch cardamom, one tsp salt, 1/4 white pepper and purple carrots. Cook until carrots are tender.
Transfer to a blender and purée until smooth. Add a little water if too thick. Keep warm. Repeat first three steps with orange carrots.
For orange caramel syrup, bring orange juice and sugar to the boil and reduce by half. Serve soups side by side, drizzled with syrup.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 30 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 490 kj |
| Calories | 117 kcal |
| Total Carbohydrate | 25 g |
| Total Protein | 2 g |
| Fibre | 5 g |
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