Don’t be put off by this strange pairing. The tartness of the orange helps elevate the smooth and creamy carrots. If you’re looking to impress you can garnish the soup with some blood orange slices.
When to eat
We recommend eating this dish from January to March, you’ll get the best of the European citrus during this time of the year.
This meal is around 90% less polluting than the average UK meal.
- Eating this recipe will save around 2.65 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.88 KM in a modern car.
- 1 kg Carrot
- 2 Medium Onion
- 1 Large Potato
- 2 Blood Oranges (Preferably Tarocco )
- 20 g Coriander
- 1 Litre Vegetable Stock
- 1 Teaspoon Cumin Seeds
- 2 Tablespoon Olive Oil
- Heat the olive oil in a large saucepan over medium heat. Dice the onion and add to the pan, cook for 3 minutes or until soft. Add the cumin seeds and cook for a further minute. Roughly chop the carrot and pour into the pan, cook for 5 minutes or until just soft.
- Add the stock. Bring to boil, then reduce heat and simmer for 20 minutes or until carrot is tender.
- Once the carrot is cooked remove from the heat. Whilst the soup is cooling peel and dice the oranges. Add the segments to the soup and use a stick blender to puree until smooth. Season the soup to taste with salt and pepper
- Serve the soup into bowls. Finely chop the coriander and use it to generously garnish each serving of soup.