The Carrot and orange soup recipe is a light, refreshing soup with a hint of spice, this is the perfect start to a summer meal.
Ingredients:
1lb (450g) carrots, sliced
1 leek, white and pale green parts only, sliced
2 tsp olive oil
1 small baking potato, about 4oz (115g),
peeled and chopped
1⁄2 tsp ground coriander
pinch of ground cumin
10fl oz (300ml) orange juice
2 cups vegetable or chicken stock
1 bay leaf
salt and freshly ground black pepper
2 tbsp chopped cilantro, to garnish
Method:
1 Combine the carrots, leek, and oil in a large saucepan and cook over low heat, stirring frequently for 5 minutes, or until the leeks have softened. Stir in the potato, coriander, and cumin. Add the stock, orange juice, and bay leaf and stir well.
2 Increase the heat to high and bring to a boil. Return the heat to low and cover. Simmer about 40 minutes, until the vegetables are very tender.
3 Let cool slightly. In batches, purée in a blender with the lid ajar. Return to the saucepan and season with salt and pepper.
4 If the soup is too thick, thin with a little water. Ladle into soup bowls, garnished with the cilantro.
5 good wIth A spoonful of low-fat plain yogurt or a swirl of cream. PrePare ahead The soup can be made up to 2 days in advance.
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| Carrot and orange soup recipe |
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