This soup is especially good in early spring, when you feel that warmer weather is on its way and your soups need a lighter, more interesting taste.
- 50 g (2 oz) butter
- 3-4 cloves garlic
- 2 large onions, chopped
- 500 g (1 lb) carrots, grated
- 5 tsp instant chicken stock
- 2 tsp sugar
- 4 cups (1 litre/32 fl oz) hot water
- 1/2 tsp dried thyme
- 1/2 cup (125 ml/4 fl oz) tangelo juice
- thinly peeled tangelo rind (optional)
- 1/4 cup (60 ml/2 fl oz) cream (optional)
- Melt the butter in a large saucepan and heat until straw colored.
- Add the finely chopped garlic and onion and cook for at least 5 minutes until lightly colored, but not brown.
- Add grated carrot to the onion and garlic, with the instant stock, sugar, hot water and thyme, and simmer for about 10minutes or until the carrot is tender.
- Peel the tangelo thinly with a potato peeler and then squeeze the juice from the fruit.
- Add the juice to the soup and then puree in batches in a blender or food processor.
- Reheat and serve, adding the cream if desired. If you like a more intense flavor, stand the rind in a sieve in the saucepan when reheating.
Soup which is pureed is a different texture from soup which is thickened with flour or cornfllour. Add a little cornflour to this soup if you like.
Use oranges instead of tangelos if they are more readily available.