Carrot Orange Soup
This soup is light and slightly spiced. Orange pairs wonderfully with carrots. It's a very interesting combination to try!
Ingredients
- 2 tsp olive oil
- 1 leek, sliced
- 1 lb carrots, sliced into rounds
- 1 potato, chopped
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1¼ cup orange juice
- 2 cups chicken broth
- 1 bay leaf
- salt and pepper
- 2 tbsp chopped fresh coriander, for garnish
Instructions
- In a saucepan, sauté the leek and carrots in the olive oil over low heat for 5 minutes.
- Add the potato, ground coriander, ground cumin, orange juice, chicken broth, and bay leaf.
- Stir and bring to a boil.
- Reduce the heat and simmer for 40 minutes.
- Using a blender or an immersion blender, blend the soup until smooth.
- If the soup is too thick, add a little water if needed.
- Serve.