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carrot corriander cilantro orange soup
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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.