CREAM OF CARROT AND DILL SOUP

Ingredients......50gm of butter/ margarine, 1 onion chopped, 450gm of carrots, thinly sliced, 100gm of peeled potatoes, thinly sliced, 900ml of chicken stock, 2 tbs of lemon juice, cracked black pepper to taste, good pinch of ground coriander, 150ml of orange juice, 400ml of milk, 2 tbs of fresh/ dried dill. Melt the butter/ marg in a large pot. Add the onion and gently cook until it softens. Add the potatoes and carrots and cook for 5 minutes, stirring without allowing the vegetables to colour. Add the stock, lemon juice, cracked black pepper, coriander and bring to the boil. Cover the pot and simmer gently for 30 minutes until tender. Cool slightly, then using a hand blender to combine and smooth the soup mixture. Now stir through the orange juice and 300ml of the milk. Bring the soup to a simmer and add the dill and the extra milk to give the soup the desired consistency. Simmer for 2-3 minutes, adjust seasonings if necessary and serve.