Carrot and orange soup with infused sage oil

Serves four as a starter



Six carrots diced

1 onion chopped

I large potato chopped

2 oranges juiced

Knob of butter

I vegetable stock cube

For the sage oil

2 grams of fresh sage

125 ml of olive oil



Sweat the onions in the butter in a pan

Add the orange juice and reduce down

Add the carrots and potato

Add 500 ml of water or just enough to cover the mixture

Then add the stock cube

Bring to a simmer season and blend

Drizzle with the sage oil and  serve with crusty French bread

For the sage oil

Heat the oil and sage toger in a pan and bring to a simmer.

Leave to cool

Reheat every day to infuse the flavours more