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Carrot and coriander soup with cumin and orange

A delicious carrot and coriander soup recipe with a hint of citrus and earthy spice.

Prep Time
15 mins
Cook Time
15 mins
Course: Appetizer , Soup
Cuisine: Middle Eastern

Ingredients

  • 2 cup of chopped onions
  • 2 celery stalk chopped
  • 3 T olive oil
  • 6 cups of grated carrots
  • 2 T chopped parsley
  • 6 cups of vegetable stock or chicken stock
  • 2 T chopped fresh coriander
  • 1 t dried coriander
  • 1.5 t cumin
  • Zest of an orange
  • salt and pepper to taste
  • Creme Fraiche extra coriander and dukkah to garnish (optional)

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot and fry the onions and celery until soft (about 5 minutes).
  2. Grate the carrots (aprox 6 large) in the Breville Wizz Pro using the grater attachment, and add this to the pot and cook until softened.
  3. Add the stock, herbs and spices and cook on a gentle simmer for about 30 minutes. Allow the soup cool slightly and then using the Breville Control Grip Blender, process the soup until smooth. Adjust the seasoning and add the zest. Serve with a swirl of crème fraiche , a sprinkle of chopped coriander and dukkah.