Smooth Carrot Veloute
ready in 55 min.
Segment both oranges and chop the flesh. Retain the juice.
Melt the butter in a saucepan and fry the shallot. Add the carrots and potatoes, fry for a few minutes then add the stock.
Add the orange flesh and juice and simmer on a medium heat for around 20 min. Puree with a hand blender and season with salt, ground black pepper and the curry. If necessary add some more stock or allow the soup to reduce a little.
Transfer to bowls and serve garnished with the orange zest and the parsley.