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Carrot and Orange Soup

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Carrot and Orange Soup

A light, refreshing soup with a hint of spice, this is the perfect start to a summer meal.

Good with a spoonful of low-fat plain yogurt, or a swirl of cream.

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Prepare Ahead

The soup can be made up to 2 days in advance and reheated before serving.


Instructions

  1. 1

    Place the oil, leeks, and carrots in a large saucepan and cook over a low heat for 5 minutes, stirring frequently, or until the leeks have softened. Add the potato, coriander, and cumin, then pour in the orange juice and stock. Add the bay leaf and stir occasionally.


  2. 2

    Increase the heat, bring the soup to the boil, then lower the heat, cover, and simmer for 40 minutes, or until the vegetables are very tender.


  3. 3

    Allow the soup to cool slightly, then transfer to a blender or food processor and process, until smooth, working in batches if necessary.


  4. 4

    Return to the saucepan and add a little extra stock or water if the soup is too thick. Bring back to a simmer, then transfer to heated serving bowls and sprinkle with chopped coriander.


Ingredients

  • 2 tsp Olive Oil,
  • 1 Leek, sliced
  • 500g Carrots, sliced
  • 1 Potato, chopped
  • ½ tsp Ground Coriander
  • 1 pinch Ground Cumin
  • 300ml Orange Juice,
  • 500ml Vegetable Stock,
  • 1 Bay Leaf
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • 2 tbsp Coriander, chopped , to garnish

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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