Carrot, Orange and Cumin Soup
By Jessica Kashdan-Brown, inspired by Helen Francis' recipe
How to make smooth and spicy carrot, orange and cumin soup - a perfect alternative to carrot and coriander if you're looking for something with a little more warmth and depth to it.
Serves: 4
Prep Time: 5 mins
Cooking Time: 40mins
Total Time: 45mins
Ingredients
2 tbsp chilli oil
or olive oil with chilli flakes
1 onion, roughly chopped
1 tsp cumin seeds
1 garlic clove
4cm piece of ginger, peeled and grated
500g carrots, cut into small chunks
1 litre vegetable stock
1 orange, juice and zest
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Heat the chilli oil or oil with a pinch of chilli flakes in a large pan over medium-low heat then add the onion and cook for 6 minutes until slightly softened.
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Add the ginger, garlic, and cumin seeds, and stir, cooking for another 3-4 minutes.
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Add the carrots and orange zest and stir. Cook for 3-4 minutes then add the stock and bring to a boil. Lower the heat and let it simmer for 20-25 minutes until the carrots are very tender.
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Using a stick blender, blend until smooth then stir in the orange juice. Add salt and pepper to taste.