Recipe

Carrot and orange soup

Mar 29, 2014 1:00pm
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Carrot and orange soup
  • 1 tablespoon olive oil
  • 1 teaspoon ground cardamom
  • 8 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 3 cup (750ml) chicken stock
  • 1 orange, finely grated rind and juice
  • 1/4 cup flaked almonds, toasted, to serve
  • natural yoghurt, to serve

Method

Carrot and orange soup
  • 1
    Heat oil in a large, heavy-based saucepan on medium. Add cardamom and cook, stirring, for 30 seconds, until aromatic.
  • 2
    Add carrots and onion, and cook for 4-5 minutes, stirring occasionally, until starting to soften.
  • 3
    Stir in chicken stock and orange rind. Bring to a boil and simmer for 15-20 minutes, until carrot is very tender.
  • 4
    Add orange juice and process soup using a hand mixer or a food processor, until smooth. Serve soup topped with flaked almonds and yoghurt.

Notes

Makes 2 litres If desired, add extra stock to achieve a thinner consistency.

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