Jaffa Orange, Carrot and Fennel Soup | Jaffa Fruit
- 2 Jaffa oranges, zested - 100ml freshly squeezed Jaffa orange juice - 10ml olive oil - 1 medium fennel bulb, thinly sliced - 1 small yellow onion, thinly
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Ingredients
- 2 Jaffa oranges, zested
- 100ml freshly squeezed Jaffa orange juice
- 10ml olive oil
- 1 medium fennel bulb, thinly sliced
- 1 small yellow onion, thinly sliced
- 2-3 cloves garlic, minced
- 500g carrots, peeled and sliced
- 1ltr vegetable broth
- pinch of salt (to taste)
- 30g cashews, soaked for 30 minutes
- 55ml warm water
- 15ml fresh lemon juice
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