Carrot and Orange Soup

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.

Ingredients

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

Prep: 10 min Total: 60 min

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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
Allow the soup to cool slightly, then transfer to a blender or food processor and process until smooth, working in batches if necessary.
4
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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