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
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.
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.
Simmer for about 20 minutes, or until the carrots are soft.
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/