Carrot, Orange & Cumin Soup

READY IN: 50mins
Recipe by Norahs Girl

A lovely spicy soup Ideal for Winter with lots of warm crusty bread!

Top Review by Broadripplejen

AWESOME and soooooo easy!! I made this Vegan by using non-dairy butter, rice milk and veggie stock. I omitted the cream. I also used Yukon Gold potatoes instead of Russet since YGs are a smoother and creamier texture. I served it with a dollop of Grapeseed Oil Vegenaise and 3 orange supremes. It is DIVINE both hot and cold. Soooo creamy! I am so impressed with myself! Thanks Norahs Girl!

Ingredients Nutrition

Directions

  1. Heat butter in a large, heavy-based saucepan until foaming.
  2. Add carrots, orange peel, cumin and remaining vegetables.
  3. Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
  4. Stir with a wooden spoon from time to time.
  5. Season with a little salt, pepper and nutmeg.
  6. Sprinkle with cornflour and stir thoroughly.
  7. Gradually add first the chicken stock and then the milk, stirring constantly.
  8. Continue cooking, stirring, until the soup comes to the boil.
  9. Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
  10. Return it to the saucepan and heat through.
  11. Stir in the cream and serve in heated soup bowls.

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