Orange Soup – 1 tbsp Olive Oil – 1 Onion – 4 large Carrots – 1 Medium Orange Sweet Potato – 2 Garlic Cloves – 1 large Orange – 4 cups Vegetable Stock To serve – 1-2 tbsp Coconut Cream – 1-2 tbsp Popcorn – 1 tbsp Grated Parmesan
Warm some olive oil in a large pan over medium heat. Stir in the chopped onions.
Add cubed carrots, chopped orange sweet potatoes, crushed garlic and cook for a minute.
Pour the vegetable stock and cover the Orange Soup saucepan with a lid.
Bring the dairy-free orange soup to a boil for 15 to 20 minutes until the vegetables are tender.
Remove from the heat and blend the soup in a high-speed blender until creamy.
Pour the juice of a fresh orange into the soup and adjust its taste with salt and pepper.
Serve the Orange Soup with a drizzle of cream, Parmesan and toasted seeds.