Carrot and Orange Soup Challenge by Scotty Brand

As a Scotty Brand Blogger, I am loving the boxes of goodies arriving with instructions on how to make something that I haven’t made before.  This week, the challenge was to make Carrot and Orange soup, which I managed quite easily.  I had a couple of packs of carrots torn open and being chopped within about 10 minutes of them arriving at my door.

I didn’t read the recipe properly and thought that it only needed 600ml stock and so quadrupled the contents as my boys eat huge portions of food.  Don’t make the same mistake as I did, as I then had to up the milk quantity by four times as well – AND transfer my soup into a much bigger pot.  I’ll give you the Scotty Brand quantities and not mine, as we ended up with an obscene amount of soup which is now stored in the freezer for other cold days to come.

I also made the cardinal mistake of doing kids homework while I put the soup ingredients together, and I had put the butter in the microwave to melt.  It was after the soup was eaten that I discovered I hadn’t put it in the pot.  I have to say, the soup without the butter was delicious, so I’d say it was an optional ingredient and all in all, the recipe is fabulous and can cope well with some modifications.

Ingredients

• 450g Scotty Brand carrots sliced
• 1 chopped onion
• 65g butter
• 65g plain flour
• 600ml chicken or vegetable stock
• 600ml milk
• 1 orange (juice and rind)
• Salt and finely ground pepper
• 5ml nutmeg
• 5ml parsley

Method

1. Melt butter and add onions and carrots  (I just added the onions and carrots to the pot with the stock and flour).
2. Cook gently, and stir in the flour and cook for a further 1/2 mins (oops, I missed this step).
3. Add milk.
4. Season with salt, pepper and nutmeg.
5. Bring to the boil, stirring constantly, then simmer for 20/30 minutes  (you really have to stir frequently because of the milk).
6. Liquidise before adding orange juice and shredded rind (I left out the rind as one of my boys doesn’t do bits in soup).
7. Serve sprinkled with parsley and, if you like, a dollop of fresh cream or plain yogurt.

Enjoy
Scottish Mum Blog