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.

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spiced carrot, orange and cilantro soup

Author Mary Griffiths

Ingredients

• 8 cups peeled and chopped carrots this can be done in a food processor to speed things up
• 2 onions roughly chopped
• 2 celery stalks chopped
• 4 small or 3 medium potatoes peeled and chopped
• 6 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 2 tablespoons oil
• 3 plus 1 tablespoons of butter
• 2 liters vegetable stock
• one small bunch of cilantro chopped
• 1/3 cup orange juice

Instructions

• Heat oil and 3 tablespoons of butter in a very large saucepan.
• Add onions and fry over a low heat for a few minutes.
• Add celery and potatoes and fry for a few more.
• Add carrots, cover pan and sweat over a low heat for 20 minutes, stirring occasionally.
• Add stock and simmer for a minimum of 20 minutes or until the vegetables are cooked through.
• Remove from heat and blend soup in a food processor or with a hand held immersion blender.
• Fry spices in a small saucepan with 1 tablespoon of butter until fragrant, around 1 minute.
• Add toasted spices, cilantro and orange juice to the soup. Season to taste.