Carrot, Corander, and Orange Soup
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Serves: 4 medium bowls
 
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon ground coriander
  • 1 bag of baby carrots or about 6 large carrots or about 16 oz of carrot, cut into pieces
  • zest & juice of 1 orange
  • 4 cups of water + 1 tablespoon bouillon past (or 4 cups of stock, veggie or chicken)
  • salt & pepper
  • a squeeze of lemon juice or drop of apple cider vinegar
Instructions
  1. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the onion and cook until softened and slightly browned. Add the coriander and stir for 1 minute.
  2. Add the carrots and stir to coat, then add the water & bouillon paste or stock. Stir to scrape the oniony spices from the bottom, then bring to a boil.
  3. Simmer for about 20 minutes, or until the carrots are soft.
  4. Remove from the heat and blend using an immersion blender. Add the orange juice and plenty of salt & pepper. Taste, and adjust for seasoning. You almost certainly need to add a squeeze of acid (lemon or vinegar) at this stage to sharpen the flavor and bring out the spice.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/carrot-coriander-and-orange-soup/