Spicy carrot & orange soup
2 July 2019 / Posted in Soups
_web-min (1).jpg)
All things orange, this soup warms you up with it's temperature and with spicy heat. It's quick to prepare, making it perfect for a weeknight supper. The addition of orange juice also adds hints of sweetness to the carrots.
_web (1)-min.jpg)
Spicy carrot & orange soup
Serves 8
10 ml cumin seeds
20 ml coriander seeds
2 onions, chopped
2 clove of garlic, crushed
1 - 2 chillies, finely chopped or 15 ml chilli powder
5 ml fresh ginger, grated
15 m curry powder
450 g carrots, diced
175 ml red lentils
600 ml orange juice (can be freshly squeezed or bottled)
1.2 litres vegetable stock
salt and freshly ground black pepper
Method
- Heat an AMC 16 cm Gourmet Low over a medium temperature until the Visiotherm® reaches the first red area. Add seeds and toast until golden brown – this will be a quick process. Remove from pan and grind with pestle & mortar. Set aside until needed.
- Heat an AMC 24 cm Gourmet High over a medium temperature until the Visiotherm® reaches the first red area. Add onions, garlic, chilli and ginger, sauteĢ for a few minutes.
- Add curry powder, carrots, lentils, orange juice, stock and ground spices to unit. Reduce heat for 30 to 35 minutes until the lentils are soft.
- Remove cookware from heat. With a stick blender, process the soup until smooth, season to taste.
- Serve warm garnished with a dusting of chilli powder and fresh coriander leaves or a swirl of yoghurt.
Tips & variations:
- The toasted and freshly ground spices add a hint of smokiness to the soup. If you don't have the whole spices or are short on time, use ground spices.
- For a thicker soup, more lentils can be added.
- For a less spicy soup, remove seeds from chilli before adding.
Cookware we used
