Carrot, Orange & Cumin Soup

Recipe by Norahs Girl
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter in a large, heavy-based saucepan until foaming.
  • Add carrots, orange peel, cumin and remaining vegetables.
  • 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.
  • Stir with a wooden spoon from time to time.
  • Season with a little salt, pepper and nutmeg.
  • Sprinkle with cornflour and stir thoroughly.
  • Gradually add first the chicken stock and then the milk, stirring constantly.
  • Continue cooking, stirring, until the soup comes to the boil.
  • Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
  • Return it to the saucepan and heat through.
  • Stir in the cream and serve in heated soup bowls.
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