Transcript Carrot and Orange Soup

Creamy Carrot & Orange
Soup
Ingredients:1 x 15ml spoon sunflower oil, 600 ml water, 1 x vegetable stock cube or
1 x 5ml spoon bouillon powder, 1 onion,1 clove garlic, 6 large carrots, rind and juice
of 1 large orange or 100ml orange juice, 1 x 5ml spoon ground cumin, 1 x 5ml spoon
fresh or dried rosemary or fresh coriander, salt and freshly ground black pepper.
1. Peel onion. Make a bridge with your hand and cut the onion
in half. Put the flat sides down on the board.
2. Hold the onion firmly with your hand like a claw. Slice
across without cutting through the root.
3. Turn the onion round and still holding it like a claw, slice in
the other direction.
4. Peel the carrots. Cut off the tops and bottoms.
5. Cut the carrots into even sized chunks.
6. Grate the zest from the orange. Try to avoid the white
pith under the zest – it’s bitter.
7. Cut the orange in half and squeeze out the juice.
8. Crush a clove of garlic. The prepared vegetables should
now look like this.
9. Heat up 1 x 15ml spoon of sunflower oil in a large saucepan.
10. Add the onion and garlic to the pan, turn down the heat.
11. Put a lid on the pan and ‘sweat’ the vegetables for 2–3
minutes. This draws out the flavour without allowing the
vegetables to colour or burn.
12. Add the carrot, cover again and sweat the vegetables for
a further 10 minutes.
13. Add the spices, herbs and orange zest.
14. Dissolve the stock cube or bouillion powder in 600ml
boiling water and add this to the pan.
15. Add the orange juice.
16. Bring the mixture to the boil and then reduce the heat so
that the soup is just simmering.
17. Cover and simmer for 40 minutes.
18. Allow the soup to cool slightly and then pour it into a
blender or liquidiser.
19. Blend until the required consistency is reached. Season
with salt and pepper. Return the soup to a clean pan and reheat gently without boiling.
20. Serve with a baguette or crusty roll and garnish with a
swirl of cream or crème fraiche. Add a few toasted pumpkin
seeds if you like.