Carrot and Cranberry Soup

Name: Carrot and Cranberry Soup
Yield: Serves 6
Ingredients: Good handful of fresh dill or fennel leaves, chopped roughly; 300 ml (½ pint) creamed smetana or soured cream; Sea salt and black pepper; 300 ml (½ pint) freshly squeezed orange juice; 1.2 litres (2 pints) water; 175 g (6 oz) cranberries, thawed if frozen; 2 teaspoons caster sugar; 6 large cloves garlic; 500 g (1 lb) carrots, chopped roughly

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

The vibrant combination of orange carrots and scarlet cranberries gives this soup a spectacular colour. Because this is a smooth soup with a flavour which is slightly sweet and sharp, people find it hard to define the exact ingredients – but they always enjoy it. Use either fresh or frozen cranberries.

Ingredients

500 g (1 lb) carrots, chopped roughly
6 large cloves garlic

Gluten-free
Soup
Vegetarian

Method

Put the carrots, garlic cloves, water, orange juice, caster sugar and a sprinkling of sea salt and black pepper in a large pan. Cover and bring to the boil, then reduce the heat and simmer gently for 30-40 minutes until the carrots are very soft.

Add the cranberries, cover and simmer for about 10 minutes. Pour into a food processor – you will probably have to do this in two or three goe