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Carrot and Orange Soup

Categories: Easter, Low-fat, Vegetarian
Type: Soups and Stews

A light, refreshing soup with a hint of spice, this is the perfect start to a summer meal

Prep Time: 10M

Cooking Time: 40M

Serves: makes 4 servings


  • 1lb ( 450g) carrots, sliced
  • 1 leek, white and pale green parts only, sliced
  • 2 tsp olive oil
  • 1 small baking potato, about 4oz ( 115g), peeled and chopped
  • 1/2 tsp ground coriander
  • pinch of ground cumin
  • 10fl oz ( 300ml) orange juice
  • 2 cups vegetable or chicken stock
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 2 tbsp chopped cilantro, to garnish
Carrot and Orange Soup photo

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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, purée 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.
  • low fat
  • Prepare ahead: The soup can be made up to 2 days in advance.
  • Good with a spoonful of low-fat plain yogurt or a swirl of cream.


Sweet Potato Soup: Substitute orange-fleshed sweet potatoes for some or all of the carrots. Use apple juice instead of orange juice, and replace the ground coriander and cumin with 1 tsp sweet paprika.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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