Surprisingly hearty soup! The cumin is a nice touch and adds a lot of character.
Carrot Soup
3lbs (1.5 kilos) Fresh Carrots
4 cups (946ml) Veggie or Chicken Stock
4 cups (946ml) Water
1 1/2 cup (354ml) Orange Juice
2 Garlic Cloves
2 teaspoons Ground Cumin
2 teaspoons grated Fresh Ginger
1/2 teaspoon Cayenne Pepper
Salt & Pepper (season well)
Sour Cream or Goats Cheese (for garnish)
Peel and chop the carrots about an inch long.
Place all the ingredients into a large stock pot with a lid.
Bring the liquid to a boil and then cover and reduce the heat to a simmer.
Simmer, covered, for 50 minutes to an hour.
Test the carrots with the tip of a knife. They should be very soft.
Working in batches place the soup into your blender and puree throughly. (Please do not over fill your blender! Hot liquid expands when blended and will make the lid pop off)
Return to the pot and stir to combine.
Serve hot or cold with a dollop of sour cream or goats cheese.
Print this recipe? Carrot Soup
Kathleen Rear 