Carrot Orange Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Method :
Melt butter. Add the carrots, onion, ginger, potatoes and stock, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Discard excess broth. Return vegetable puree to pan. Stir cream into the pan with the vegetables. Season with salt and pepper and orange juice Heat, but do not boil, and serve immediately.

Method:
Boil dates with 1 cup water. Remove from heat. Stir in bicarbonate of soda. Set aside for 5 minutes. Arrange banana bread slices, to cover base of an ovenproof dish. Whisk eggs, milk and cream in a bowl. Add date mixture. Whisk to combine. Pour egg mixture over banana bread. Bake at 180 degrees C for 30-35 minutes or until golden and set. Dust with icing sugar. Drizzle with caramel sauce and serve with cream.