A light, refreshing soup with a hint of spice, this is the perfect start to a summer meal.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.
|1 lb (450 g) carrots, sliced||pinch of ground cumin|
|1 leek, white and pale green parts only, sliced||10 fl oz (300 ml) orange juice|
|2 tsp olive oil||2 cups vegetable or chicken stock|
|1 small baking potato, about 4 oz (115 g), peeled and chopped||salt and freshly ground black pepper|
|1/2 tsp ground coriander||2 tbsp chopped cilantro, to garnish|
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.
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.
Allow the soup to cool slightly, then transfer to a blender or food processor and process until smooth, working in batches if necessary.
Let cool slightly. In batches, puree in a blender with the lid ajar. Return to the saucepan and season with salt and pepper. If the soup is too thick, thin with a little water. Ladle into soup bowls, garnished with the cilantro.
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