https://www.cutoutandkeep.net/projects/orange-carrot-and-fennel-soup • Posted by Cat Morley
This was one of the courses for my Paddington Bear afternoon tea, so I served it in marmalade jars!
This was one of the courses for my Paddington Bear afternoon tea, so I served it in marmalade jars!
Slice the onions and fry with the garlic in a pan with a little butter.
Peel and chop the carrots. Add to the pan.
Crumble the stock cubes into a bowl, add the tablespoon of fennel then top with the hot water. Leave the stock to dissolve.
Once the onions have browned, add the stock to the pan.
Leave to simmer for 45 minutes so that the carrots become soft.
Once the carrots have cooked, remove from the heat and allow to cool a little. Squeeze in the juice from the oranges.
Pour into a blender.
Blend until smooth.
Pour the soup back into a pan. Add the paprika, the final tsp of fennel and season with salt and pepper.
Heat gently.
Serve hot in marmalade jars.