Instructions
Directions:
1. Place the carrots and butter in a heavy-based pan and cook over medium heat for 10 minutes, stirring occasionally.
2. Add the orange juice, stock, and onion. Bring to a boil and add the thyme, salt, and pepper. Reduce heat, cover, and cook for 20 minutes, or until the carrots are tender. Allow to cool.
3. Process the mixture in a blender or food processor in batches, until smooth. Return to the pan and reheat slowly. Serve topped with sour cream and sprinkled with freshly grated nutmeg. Garnish with a small sprig of fresh thyme. Serves 4-6
Ingredients
1 pound carrots, sliced
2 tablespoons unsalted butter
½ cup fresh orange juice
4-5 cups vegetable stock
1 small onion, roughly chopped
3-4 teaspoons chopped fresh thyme or 1 teaspoon dried
Sea salt and freshly ground black pepper
Sour cream (optional) and freshly grated nutmeg for serving