1 teaspoon cumin seeds
1 small onion, chopped
1 red pepper, chopped
1-pound bag of carrots, peeled and chopped
3 cups broth (chicken or vegetable) or water
2 to 3 large oranges, juiced
Create your soup base. To a large pot, add extra virgin olive oil over a medium heat. Add cumin seeds and sauté until fragrant (about 1 minute). Add chopped onion and red pepper. Sauté until soft (about 2 to 3 minutes).
Assemble the soup. Add your carrots and broth (or water). Allow the soup to come to a boil. Then lower the flame to a simmer for about 10 to 15 minutes. When the carrots are tender, turn off the flame and add your orange juice. Stir until well incorporated.
Make it creamy. You can use an immersion blender to thicken the soup, or place the soup in a blender in batches to your desired consistency. Add organic coconut milk if you would like your soup to be a bit more creamy.
Carrot Orange Soup — in 3 stages 1. chopped vegetables 2. blended (but not till smooth) 3. creamed with coconut milk till smooth
Photo: Molly Martin Stewart
