LOCATION: Recipes >> Soups >> Cream of Carrot and Orange Soup with Coriander (LACTO)
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Cream of Carrot and Orange Soup with Coriander (LACTO)
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Makes about 6 bowls
2lbs carrots, chopped (peeled if grubby)
juice of 3 oranges
juice of 1 lemon
grated zest of 1 orange
1 tbsp whole coriander seeds (or 1 tsp ground coriander)
half a pint of water
optional - 1 tbsp chopped fresh coriander (cilantro) leaves
optional - grated nutmeg
1 pint full-cream milk (or half a pint of milk plus half a pint of
single cream, if you really want to pig out.)
optional - a little single cream and a few coriander leaves to garnish.
optional - salt
Put the carrots, orange and lemon juice, zest, coriander seeds and
water into a saucepan (with the chopped coriander leaves and nutmeg,
if used). Bring to the boil, simmer for 45 mins until carrots are
very soft. Liquidize until smooth. (You can freeze the soup at this
stage). Return the soup to the sauacepan. Stir in the milk (and cream
if used), warm through but do not boil. Add salt to taste. If the soup
is too thick, thin with more milk.
Serve. Drizzle a teaspoonful of single cream on top of each bowl,
garnish with coriander leaves.
Diana
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