Carrot, Orange and Cumin Soup

By Jessica Kashdan-Brown, inspired by Helen Francis' recipe

How to make smooth and spicy carrot, orange and cumin soup - a perfect alternative to carrot and coriander if you're looking for something with a little more warmth and depth to it. 

Serves:                 4

Prep Time:           5 mins

Cooking Time:     40mins

Total Time:           45mins

Ingredients

2 tbsp chilli oil 
  or olive oil with chilli flakes

1 onion, roughly chopped

1 tsp cumin seeds

1 garlic clove

4cm piece of ginger, peeled and grated

500g carrots, cut into small chunks

1 litre vegetable stock

1 orange, juice and zest

  1. Heat the chilli oil or oil with a pinch of chilli flakes in a large pan over medium-low heat then add the onion and cook for 6 minutes until slightly softened.
     

  2. Add the ginger, garlic, and cumin seeds, and stir, cooking for another 3-4 minutes.
     

  3. Add the carrots and orange zest and stir. Cook for 3-4 minutes then add the stock and bring to a boil. Lower the heat and let it simmer for 20-25 minutes until the carrots are very tender.
     

  4. Using a stick blender, blend until smooth then stir in the orange juice. Add salt and pepper to taste.