Carrot

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		Carrot and Orange Soup Julian Bernstein,Sea Crest Hotel

	Ingredients

			7 Carrots, Peeled and Sliced 3 Onions, Peeled and Diced 1 1/2 Sticks Celery, Diced White of 1 Leek washed and Diced 1 Clove of Garlic, Crushed Juice of 4 large Oranges Orange Zest 600ml Chicken or Vegetable Stock 100g Butter 1 Sprig Tarragon 1 Sprig Rosemary Seasoning to taste


	Method


	Melt the butter, add diced vegetables and Herbs. Sweat the vegetables until soft Add the zest and stock and season Bring to the boil, simmer for 20 minutes Add orange juice and simmer for a further 10 minutes. Remove the Herbs Puree the soup, pass thru a sieve Adjust seasoning and serve


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