Carrot & orange soup

Carrot & orange soup

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
550g carrots, peeled and grated
3 tablespoons icing sugar, plus extra for sprinkling
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 tablespoons orange blossom water
550ml fresh orange juice

To serve

Quantity Ingredient
Cumin salt

Method

  1. Place the carrots, icing sugar, olive oil and orange blossom water in a food processor and blend until smooth. Add the orange juice and blend again briefly to combine the ingredients.
  2. Transfer the mixture to a large bowl, cover with cling film and refrigerate for 1–2 hours.
  3. To serve, ladle the soup into bowls, sprinkle with extra icing sugar, add a drizzle of olive oil and garnish with a pinch of cumin salt.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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