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Wednesday February 26, 2014 MYT 5:18:00 PM
Wednesday February 26, 2014 MYT 5:43:18 PM
by jessica gelt
1 tbsp olive oil1 onion, chopped4 cloves garlic1 tsp ground cumin1 tsp ground coriander1 tbsp grated fresh ginger¼ tsp cayenne pepper900g carrots, thinly sliced1 sweet potato, peeled and chopped5 cups vegetable broth, more as desired½ cup orange juice, more as desiredSalt and pepperCoriander, finely chopped
In a heavy stockpot, heat the oil over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
Stir in the garlic, cumin, coriander, ginger and cayenne. Continue cooking until the onion is soft.
Stir in the carrots, sweet potato and broth. Cover and simmer until carrots are very tender, about 20 minutes. Using an immersion blender, or in batches using a stand blender, puree the soup until smooth.
Stir in the orange juice, and thin to desired consistency with additional orange juice, vegetable broth or water. Adjust the spices if desired, and season to taste with salt and pepper. This makes about 3 litres of soup. Garnish each serving with chopped coriander.
Review: Hedgebrook Cookbook
Tags / Keywords:
carrot, ginger, soup, Hedgebrook Cookbook
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