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Orange and Carrot Soup

A light, refreshing soup with a hint of spice.  The carrots can be substituted with butternut or orange sweet potato for an interesting twist.

15 ml olive oil
2 medium leeks or 250 ml onion, finely sliced
1 kg carrots, peeled and sliced
2 potatoes (230 g in total), peeled and diced
5 ml ground coriander
2.5 ml ground cumin
600 ml orange juice
1 liter vegetable or chicken stock

To serve
extra-virgin olive oil or
cream or creme fraiche or
60 ml coriander, finely chopped or snipped chives
chilli flakes (optional)

  1. Heat the oil in a large saucepan and add the leeks.  Cook on a low heat for 5 minutes or until the leeks are cooked.
  2. Add the rest of the ingredients and bring to the boil.
  3. Lower the heat, cover the saucepan with a lid, and simmer for 40 minutes or until the vegetables are tender.
  4. Allow the soup to cool slightly, then process to a puree with a stick blender in the saucepan.
  5. Adjust the consistency of the soup to your liking by adding more stock.  Add milk, cream, coconut milk or coconut cream for a creamier soup.
  6. Transfer the soup to a serving dish and keep warm until ready to serve or serve in heated soup bowls garnished with the fresh herbs, oil, cream, etc.

8 servings.

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