Spicy carrot, cumin and orange soup

Spicy carrot, cumin and orange soup

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

I’ve always loved this combination of carrot and cumin. It’s really good. And the orange lifts the soup beyond simple and boring. As usual, I can’t help but add some chilli to give the soup more depth.

Ingredients

Quantity Ingredient
1 teaspoon butter
1 tablespoon olive oil
1 leek, trimmed and chopped
750g carrots, chopped
1 small knob fresh ginger, finely grated
1/2 teaspoon ground cumin
1/2 teaspoon dried chilli flakes
1 orange, juiced
1/2 orange, zested
1 litre salt-reduced chicken stock
sea salt
coriander, chopped, to garnish
freshly ground pepper

Method

  1. Heat the butter and olive oil in a large heavy-based saucepan and add the leeks. Cook for about 3 minutes, stirring the leeks constantly, then add the carrots. Stir again. Add the ginger, cumin and chilli. Stir some more.
  2. Add the orange juice, zest, stock and sea salt and pepper. Reduce the heat and simmer, with the lid on, for about 40 minutes.
  3. Let the soup cool a little, then purée in a food processor. Do in batches if necessary.
  4. Pour the soup back into saucepan and reheat. Add a little water or stock if it is too thick.
  5. Serve in warmed bowls and garnish with some chopped coriander.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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