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.

Carrot and Orange Soup

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    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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