Carrot and Blood Orange Soup

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.

Course Main Course, Soup

Cuisine British, European

Diet Vegan, Vegetarian

Keyword blood orange recipe, blood orange soup, carrot and orange soup, carrot recipes, vegan soup recipes

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings

Calories 291

Ingredients

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

Instructions

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.

Nutrition