Name: Carrot and orange soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 teaspoon ground cardamom; 8 carrots, roughly chopped; 1 onion, roughly chopped; 3 cup (750ml) chicken stock; 1 orange, finely grated rind and juice; 1/4 cup flaked almonds, toasted, to serve; natural yoghurt, to serve

Carrot and orange soup

Serves 4

Prep

Cook

25M

Total

30M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 teaspoon ground cardamom

8 carrots, roughly chopped

1 onion, roughly chopped

3 cup (750ml) chicken stock

1 orange, finely grated rind and juice

1/4 cup flaked almonds, toasted, to serve

natural yoghurt, to serve

Method

1.Heat oil in a large, heavy-based saucepan on medium. Add cardamom and cook, stirring, for 30 seconds, until aromatic.

2.Add carrots and onion, and cook for 4-5 minutes, stirring occasionally, until starting to soften.

3.Stir in chicken stock and orange rind. Bring to a boil and simmer for 15-20 minutes, until carrot is very tender.

4.Add orange juice and process soup using a hand mixer or a food processor, until smooth. Serve soup topped with flaked almonds and yoghurt.

Makes 2 litres If desired, add extra stock to achieve a thinner consistency.
Note

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