Carrot and Orange Soup
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
- 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.
- 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.
- Allow the soup to cool slightly, then transfer to a blender or food processor and process until smooth, working in batches if necessary.
- Let cool slightly. In batches, pur閑 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 The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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