Orange Carrot Soup Recipe – Easy Carrot Soup

Updated Sep 26, 2014

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We simply cannot boast enough about the benefits and virtues of soup… Here’s a fruity yet savory carrot and orange soup to warm your evening dinners. For a little more substantial meal, nothing prevents you to serve with toasted slices of country bread , crispy bacon or ham slices.

by Nina L. Palmer

Updated Sep 26, 2014

Table of content

Ingredients list for the Orange Carrot Soup

Cooking instructions

Ingredients list for the Orange Carrot Soup

For 4 persons:

6 carrots (about 1/2 lb – 500 g)
2 oranges
2 cloves of garlic
3 cm fresh ginger
1 teaspoon of turmeric
2 tbsp cumin seeds
1 small bunch of coriander
2 tbsp olive oil
Salt
4 tbsp sour cream

Cooking instructions

1. Peel the carrots, cut them into pieces, dip them in boiling salted water. Cook for 5 minutes, then drain.
2. Press 2 oranges. Peel the garlic and chop it. Peel the ginger and grate it finely: it should make a teaspoon full.
3. Heat the olive oil in a heavy bottomed pan and sauté the garlic, turmeric, ginger and half the cumin for 1 minute over medium heat.
4. Add carrots and orange juice. Cover with water. Bring to a boil, cover and cook for 10 to 15 minutes.
5. With the residual heat from the stove, fry remaining cumin seeds in a pan, dry them up for 1 min. Wash cilantro, squeeze it and chop the leaves with a knife.
6. Pour the contents of the pan into your blender jar (or use a hand blender). Is the soup is too thick, complete with a little mineral water.
7. Warm the soup a few minutes if it’s necessary. Check the seasoning. Ladle soup into plates, sprinkle with grilled cumin seeds and cilantro. Place a spoonful of cream in the middle then serve immediately.

So what do you think of this carrot and orange soup?