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Carrot Orange Soup
Ingredients
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900 millilitre vegetarian stock
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300 millilitre (½ pint) orange juice
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2 teaspoon Ground Coriander
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pinch Cinnamon Ground
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pinch Schwartz Sea Salt
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large pinch Ground Black Pepper
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1 tablespoons olive oil
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2 medium onions, sliced
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450 gram (1 pound) carrots, diced
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1 teaspoon Coriander Leaf
Key Products
Instructions
- 1 Heat the oil and gently fry the onions over a low heat, until very soft. Add the carrots and fry for 1-2 minutes.
- 2 Stir in the stock, orange juice, Ground Coriander, Ground Cinnamon and simmer, covered, for 40-50 minutes or until the carrots are very tender.
- 3 Liquidise the soup to your desired consistency, season to taste and serve garnished with Coriander Leaf and grated carrot.
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