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 more substantial meal, serve it with toasted slices of country bread, crispy bacon, or ham slices.
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Photo credit: © Eatwell101.com
For 4 persons:
Ingredients list for the Orange Carrot Soup
- 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
Directions
1. Peel the carrots, cut them into pieces, and 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 teaspoonful.
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 the 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). If the soup is too thick, thin it 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?
Photo credit: © Eatwell101.com
Orange Carrot Soup
Here’s a fruity yet savory carrot and orange soup to warm your evening dinners. Serve with toasted slices of country bread , crispy bacon or ham slices.
Ingredients
- 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
Instructions
- Peel the carrots, cut them into pieces, and dip them in boiling salted water. Cook for 5 minutes, then drain.
- Press 2 oranges. Peel the garlic and chop it. Peel the ginger and grate it finely: it should make a teaspoonful.
- 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.
- Add carrots and orange juice. Cover with water. Bring to a boil, cover, and cook for 10 to 15 minutes.
- With the residual heat from the stove, fry the remaining cumin seeds in a pan; dry them up for 1 min. Wash cilantro, squeeze it, and chop the leaves with a knife.
- Pour the contents of the pan into your blender jar (or use a hand blender). If the soup is too thick, thin it with a little mineral water.
- 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?
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
A really lovely soup. Beautifully balanced flavours. The best carrot and orange soup ever!
[…] Carrot Soup […]
[...] and Ginger — by Huffingtonpost 7. L’Orange Ginger Carrot — by MinistryofAlcohol 8. Orange Carrot Soup — by Eat Well 101 9. Moroccan Spiced Roasted Sweet Potatoes and Carrots — by Gourmande In [...]
This look delicious and so easy too!
