recipes
Orange and carrot soup
2024-05-08
Ingredients
1 Onion, chopped
2 Cloves garlic, chopped
1 tbsp Olive oil (Borges)
1 tbsp Butter (Lakeland)
½ tsp Ground turmeric
1 tsp Ground coriander
1 tsp Curry powder
500g Carrots, diced
1 Potato; peeled and diced
Salt and pepper to season
400-500ml Vegetable stock (Knorr)
Finely grated zest 1 orange and orange segments
2-3 tbsp Tahini
You will also need 1 tbsp crushed pistachios for serving
Method
Start this recipe by heating a pan with the oil and butter and saute the onion and garlic for 5-10 minutes. Add in the spices, carrots and potato and cook for 2 minutes. Season well with salt and pepper, pour over the stock and allow to cook for 10-15 minutes, or until the carrots and potato are soft. Remove off the heat and mix in the orange zest, orange segments and Tahini and blitz till smooth . Serve in bowls with the crushed pistachios on top.
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