Carrot And Orange Soup - cooking recipe

Ingredients

1.75 oz sun-dried tomatoes
2-3 tbsp oil
1 None onion, peeled and diced
1 3/4 lbs carrots, peeled and sliced
1/2 lb potatoes, peeled and diced
2 cups vegetable stock
1 cup orange juice
2/3 cups reduced-fat milk
2 sprigs fresh rosemary, leaves removed from stems

Preparation

In a bowl, place the tomatoes and 2 cups boiling water and allow to soak for 15 mins.
Heat the oil in a saucepan and saute the onion until softened. Add the carrots, potatoes and a pinch of sugar and saute for 2 mins. Add the stock, orange juice and tomatoes in their water. Season with salt and black pepper. Bring to a boil, then simmer over medium heat for 25 mins.
Pour the soup into a blender and puree. Season to taste with salt and black pepper. Heat the milk and rosemary in a small pan and whisk with a frother. Ladle the soup into bowls and place a scoop of milk foam on top.