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Ingredients
- 500 g (1 lb) carrots
- 30 g (1 oz) butter
- 1/2 cup (125 ml/4 fl oz) orange juice
- 4-5 cups (1-1.25 litres) vegetable stock
- 1 small onion, roughly chopped
- 3-4 teaspoons chopped fresh thyme, or 1 teaspoon dried
- salt and pepper
- sour cream and nutmeg, for serving
Method
1. Peel and slice the carrots. Place carrots and butter in a large heavy-based pan and cook over medium heat for 10 minutes, stirring occasionally.
2. Add the orange juice, stock and onion. Bring to the boil, add thyme, salt and pepper. Reduce heat; cover and cook for 20 minutes, or until the carrots are tender. Allow to cool.
3. Process the mixture in batches, in a food processor or blender, until smooth. Return mixture to the pan and reheat. Serve in individual bowls. Top each with a dollop of sour cream sprinkled with nutmeg. Garnish with a small sprig of thyme, if desired.
