Carrot And Blood Orange Soup |
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SERVES 4PREP 5m•COOK 25m
Soup
| 1 | kg | carrot, roughly chopped | ||
| 2 | medium onion, diced | |||
| 2 | Tarocco blood orange, peeled and diced | |||
| 20 | g | coriander, finely chopped | ||
| 1 | litre | vegetable stock | ||
| 1 | teaspoon | cumin seeds | ||
| 2 | tablespoons | olive oil |
Heat olive oil in a saucepan over medium heat. Add medium onion and cook until soft (3 mins).
Add cumin seeds to cook for 1 min. Add carrot and cook until just soft (5 mins).
Add vegetable stock and bring to a boil. Reduce heat to simmer until carrot is tender (~20 mins). Remove from heat.
Add Tarocco blood orange and puree until smooth.
Season with salt and pepper. Garnish coriander generously.