Ingredients:
1 tbsp lactose-free butter or margarine
1 garlic clove, crushed
1 medium onion, chopped
500g carrots, peeled and grated
600ml water
zest of 1 orange
juice of 1 orange
1 tsp tomato purée
1 vegetable stock cube
1 tsp cornflour (mixed with 2 tsp water)
large pinch of salt and black pepper
500ml Kara Dairy Free
method:
- In a large saucepan, melt the butter/margarine over a low heat and add the garlic, onion and carrot. Stir and cook for five minutes.
- Add the water, juice, zest, tomato purée and crumbled stock cube. Season with the salt and pepper. Cover and simmer for 30 minutes.
- Stir in the cornflour and water mix. Simmer for a further five minutes.
- Liquidise the soup. Add the Kara Dairy Free and adjust the seasoning as needed.
