Carrot soup with orange

This vitamin carrot soup with orange awakens your taste buds with its tangy taste. It is a perfect light and healthy appetizer for a lunch or dinner.

You can substitute the carrots with butternut squash. It is good, too!

I like sometimes to add a swirl of cream and sprinkle coriander.

Carrot soup with orange

Francoise

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Course Soup

Ingredients

  

• 1 leek finely cut
• 1 lbs carrots cut into strips
• 1 medium potatoe cut in dices
• 1 teaspoon coriander
• ¼ teaspoon cumin powder
• 300 ml orange juice
• 500 ml chicken or vegetable broth
• 1 bay leaf
• olive oil
• salt, pepper

Instructions

 

• In a large sauce pan, warm some olive oil and add the leek and the carrots, stirring frequently.
• When the leek is tender, add the potato, the coriander and the cumin. Then add the orange juice, the broth, and the bay leaf.
• Bring everything to a boil and reduce the heat. Cover and let cook during 40 min. The vegetables must be tender.
• Let the soup cool and puree until the texture is smooth. Add salt and pepper. Put more broth if necessary.
• Warm and divide into bowls. Put a little bit of cream or yogurt and sprinkle each serving with cilantro if you like.

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