Peel and slice the carrots, peel the garlic, peel and grate the orange zest and squeeze the lemon.
Put the carrots, garlic, zest, orange juice and water in the pan. Cover and simmer for 20 minutes until the carrots are soft.
Let the soup cool for a few minutes. Add the nutmeg and lemon juice, pour it all into a blender and whizz until it’s smooth.
Put the soup back in the pan, stir in the cream and add the salt and pepper. Reheat the soup (but don’t let it boil).
Pour the soup carefully into bowls so it doesn’t splash all over the place.
Wait for everyone to compliment you on its great taste.
Autumn is the chilly opposite of spring, so get your sweaters on standby and have a go at some of these hand-picked activities.
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