Carrot and butternut soup with orange and thyme

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Orange and thyme lift this sweet carrot and butternut soup into something bright and elegant.

Why add orange to carrot butternut soup?

Orange adds fresh acidity and a light fruity note to the sweet soup. Thyme keeps the dish savoury and prevents it from tasting dessert-like. That gives the soup an elegant, bright flavour.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butternut squash – 1 medium, peeled and cubed
• carrots – 14 oz, peeled and sliced
• shallot – 2, chopped
• garlic – 1 clove, minced
• orange juice – 1/2 cup
• orange zest – 1 tsp
• fresh thyme – 1 tsp
• vegetable stock – 5 cups
• butter – 2 tbsp
• heavy cream – 1/3 cup
• salt – to taste
• black pepper – to taste

Method

STEP 1
Melt the butter in a soup pot and cook the shallot until soft. Add the garlic and thyme and stir briefly.
STEP 2
Add the butternut and carrots and cook for 2 minutes.
STEP 3
Pour in the stock and simmer for 25 minutes until tender.
STEP 4
Blend until smooth and stir in the orange juice, orange zest and cream.
STEP 5
Season with salt and black pepper and heat through gently before serving.