Carrots and oranges work well together to create a delicious, light, refreshing soup. Optionally add whipped cream or a spoonful of low-fat yogurt to the soup before serving.
It is necessary
- - 2 tsp olive or sunflower oil
- - 1 leek
- - 500 g carrots
- - 1 potato
- - 1/2 tsp ground coriander
- - a pinch of ground cumin
- - 300 ml orange juice
- - 500 ml vegetable or chicken broth
- - 1 bay leaf
- - salt and freshly ground black pepper
- - cilantro
Instructions
Step 1
Place the butter, chopped leeks and carrots in a large saucepan and sauté over low heat for 5 minutes, stirring frequently, or until the leeks are tender. Add potatoes, coriander and cumin, then pour in orange juice and broth. Season with bay leaf and stir.
Step 2
Increase heat, bring soup to a boil. Then reduce heat, cover and simmer for 40 minutes, or until vegetables are tender.
Step 3
Let the soup cool slightly, then whisk in a blender or food processor until smooth.
Step 4
Transfer the soup back to the pot. If it is too thick, add a little broth or water and bring to a boil again. Transfer the soup to heated bowls, sprinkle with chopped cilantro and serve.
