LOCATION: Recipes >> Soups >> Carrot Orange 01
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Carrot Orange 01
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Carrot and orange soup with coriander
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
1 tbsp chopped fresh coriander (cilantro) leaves, optional
grated nutmeg, optional
1 pint milk
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.
To serve, drizzle a teaspoonful of single cream on top of each bowl,
garnish with coriander leaves.
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