Carrot And Blood Orange Soup



 
SERVES 4PREP 5mCOOK 25m

Soup

1kg

carrot, roughly chopped

2

medium onion, diced

2

Tarocco blood orange, peeled and diced

20g

coriander, finely chopped

1litre

vegetable stock

1teaspoon

cumin seeds

2tablespoons

olive oil

  1. Heat olive oil in a saucepan over medium heat. Add medium onion and cook until soft (3 mins).

  2. Add cumin seeds to cook for 1 min. Add carrot and cook until just soft (5 mins).

  3. Add vegetable stock and bring to a boil. Reduce heat to simmer until carrot is tender (~20 mins). Remove from heat.

  4. Add Tarocco blood orange and puree until smooth.

  5. Season with salt and pepper. Garnish coriander generously.