Carrot and Orange Soup is a vibrant and comforting dish that combines the natural sweetness of carrots with the zesty brightness of oranges. Perfect for chilly days or as a light appetizer, this soup delivers a velvety texture with a refreshing citrus twist. The hint of ginger adds a warming depth, while a dollop of cream or yogurt takes it to luxurious heights. This quick and easy recipe is not only a feast for the taste buds but also packed with vitamins, making it as nourishing as it is delicious.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 lb (450 g) carrots, peeled and sliced
- 3 cups (750 ml) vegetable or chicken stock
- Zest and juice of 1 large orange
- 1/2 tsp ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or plain yogurt (optional, for garnish)
- Fresh herbs (parsley or cilantro) for garnish
Instructions:
- Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for an additional minute until fragrant. - Cook the Carrots:
Add the sliced carrots to the pot, stirring to coat them in the aromatic mixture. Cook for 5 minutes, allowing the carrots to start softening. - Simmer the Soup:
Pour in the stock and bring the mixture to a boil. Reduce the heat, cover, and simmer for 20-25 minutes, or until the carrots are very tender. - Blend the Soup:
Remove the pot from the heat. Using an immersion blender (or a countertop blender in batches), purée the soup until smooth. - Add the Orange:
Stir in the orange juice and zest, tasting to adjust for seasoning. Add ground cumin, salt, and pepper if desired. - Serve and Garnish:
Ladle the soup into bowls. Drizzle with cream or yogurt if using, and garnish with fresh herbs. Serve warm with crusty bread or a side salad.
Enjoy this bright and flavorful soup as a light meal or a refreshing start to your dinner!
