RCI-SP.002.0038.001
Carrot and Orange Soup
Carrot and Orange Soup from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- Oil-2 tbsp1 unit
- Onion1 unitpeeled and chopped-1 medium
- carrots1 unitscrubbed and chopped-900g/2 lb
- Light vegetable stock-1l/1¾pt1 unit
- Nutmeg-2.5g/½ tsp1 unit
- Paprika-2.5g/½ tsp1 unit
- Fresh coriander1 unitfinely chopped-15-30g/1-2 tbsp
- Rind and juice-1 large orange1 unit
- 1 unit
- Extra coriander leaves orange slices-for the garnish1 unit
Method
1
Peel and roughly chop the carrots into even chunks, and peel and dice the onion into medium pieces.
5 minutes
2
Heat a drizzle of oil in a large pot over medium heat and sauté the diced onion until softened and translucent, stirring occasionally.
5 minutes
3
Add the chopped carrots to the pot and stir to combine with the onion, cooking for 2-3 minutes to lightly coat the carrots in the oil.
3 minutes
4
Pour in enough water or light vegetable stock to fully cover the carrots, then bring the mixture to a boil over high heat.
5 minutes
5
Reduce the heat to medium-low and simmer the soup until the carrots are completely tender and easily pierced with a fork.
20 minutes
6
Remove the pot from the heat and squeeze the juice of one fresh orange into the soup, stirring to incorporate the citrus.
2 minutes
7
Use an immersion blender or transfer the soup in batches to a countertop blender and puree until completely smooth and velvety.
3 minutes
8
Season generously with salt and freshly ground black pepper to taste, reheat gently if needed, and ladle into bowls to serve warm.
3 minutes