carrot corriander cilantro orange soup

spiced carrot, orange and cilantro soup

carrot corriander cilantro orange soup

Perfect for a late fall day, a warming hearty soup with lots of flavor, but make sure your spices are fresh for the best results. This soup freezes well.

spiced carrot, orange and cilantro soup
  1. 8 cups peeled and chopped carrots (this can be done in a food processor to speed things up)
  2. 2 onions, roughly chopped
  3. 2 celery stalks, chopped
  4. 4 small or 3 medium potatoes, peeled and chopped
  5. 6 teaspoons ground coriander
  6. 2 teaspoons ground cumin
  7. 1/2 teaspoon ground cardamom
  8. 2 tablespoons oil
  9. 3 plus 1 tablespoons of butter
  10. 2 liters vegetable stock
  11. one small bunch of cilantro, chopped
  12. 1/3 cup orange juice
  1. Heat oil and 3 tablespoons of butter in a very large saucepan.
  2. Add onions and fry over a low heat for a few minutes.
  3. Add celery and potatoes and fry for a few more.
  4. Add carrots, cover pan and sweat over a low heat for 20 minutes, stirring occasionally.
  5. Add stock and simmer for a minimum of 20 minutes or until the vegetables are cooked through.
  6. Remove from heat and blend soup in a food processor or with a hand held immersion blender.
  7. Fry spices in a small saucepan with 1 tablespoon of butter until fragrant, around 1 minute.
  8. Add toasted spices, cilantro and orange juice to the soup. Season to taste.

Subscribe to our mailing list

* indicates required

What are you interested in?


2 years ago

Leave a Reply

Your email address will not be published. Required fields are marked *