So Good Carrot & Orange Soup
Spicy Carrot and Orange Soup recipe
Yield
12 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 2 | each |
leeks
white part only, finely chopped |
*
|
| 12 | each |
carrots
peeled, chopped |
|
| 6 | cups |
vegetable stock
or chicken stock |
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
ginger
|
*
|
| ½ | cup |
cilantro
fresh, finely chopped |
|
| 1 | each |
oranges
rind of |
|
| 1 ½ | cups |
orange juice
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 2 | each |
leeks
white part only, finely chopped |
*
|
| 12 | each |
carrots
peeled, chopped |
|
| 1.4 | l |
vegetable stock
or chicken stock |
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
paprika
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
ginger
|
*
|
| 118 | ml |
cilantro
fresh, finely chopped |
|
| 1 | each |
oranges
rind of |
|
| 355 | ml |
orange juice
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Pour the oil in a good-sized pot and gently sauté the leeks for about 2 minutes with the pot covered.
Add the chopped carrots, stir well, cover the pot, and continue cooking for about 4 to 5 minutes over low heat.
Uncover the pot, stir once more, and add the stock, nutmeg, paprika, cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to taste.
Bring the soup to a boil.
Cover the pot and let the soup simmer for 30 to 40 minutes.
Allow the soup to cook and then pass it through a sieve or blend it in a blender or food processor.
This soup can be refrigerated for a few hours and served cold, or if you decide to serve it hot, reheat it just before serving and let the soup stand for 3 minutes.
