Carrot and Orange Soup with Chives and Sour Cream

Carrot and Orange Soup with Chives and Sour Cream


  • 4 tablespoons extra virgin olive oil
  • 1 small brown onion, finely chopped
  • zest of 1 lemon and half an orange
  • 1 litre chicken stock
  • 800g spring carrots, peeled and sliced thinly
  • juice of 1 lemon and 1 orange
  • 200g sour cream
  • 3 tablespoons sliced chives


Heat the oil over moderate heat in a wide saucepan. Add the onion and zests. Fry gently without browning for 10 minutes or until the onion is soft. Add the stock and carrots, bring to the boil and boil gently for 15 minutes or until the carrots are tender. Remove from the heat and purée in a food processor or with a stick blender until smooth. Place back in a clean saucepan and bring back to the boil Remove from the heat and add the juices. Taste and season with salt and freshly ground white pepper. Serve each portion either hot or chilled with a spoonful of sour cream and some chives.

Serves 4-6. This can also be served chilled.