I’m so excited by this recipe! I know I get easily excited by soups in general, but this one is really something special. It’s a soup that made the top of my favorite soups list from the first sip. It’s a soup I served three times in just one day. Initially it was meant to delight me at lunch time. It left me full and still craving for more. So I went back to it in the afternoon, for a small bowl. In my head, I called it a ‘pre dinner snack’. It still left me wanting more. For dinner, I wanted nothing else, so I had some more. Again. And it made me so happy.
The idea to put carrots and orange together in a soup was sparked by this Quinoa cookbook. I found it intriguing, so off I went to try it. I ditched the chicken stock, creme fresh and other ingredients, added few Asian flavors and BOOM! Awesomeness. In a bowl. Awesomesoup.
Carrots are a staple in my kitchen at all times. Never do I come back from the farmers’ market carrot-free. It’s a versatile veggie that I add to many (and I mean many) dishes or just have it on its own. Often I munch on a carrot if an afternoon craving strikes me too close to dinner time. If it’s fresh, crunchy, sweet and juicy and as perfect as a carrot can be, it can even satisfy a sweet afternoon craving.
In addition to being delicious, carrots are low in calories and high in nutrition.
- A simple medium sized (orange) carrot gives us over 200% of our daily vitamin A requirements and is loaded with beta-carotene, a carotenoid with great antioxidant properties*
Good to know**:
- Vitamin A (and beta carotene, which is converted to vitamin A when consumed) helps us maintain a healthy vision, promotes a strong immunity and overall health.
- Some studies showed that people with diets rich in fruits and veggies containing beta carotene (and other vitamins and minerals, of course) have lower risk of some cancers and heart disease.
- 1 small onion, roughly minced
- 3 2cm slices of fresh ginger, minced (use only 1 slice if you’re using an Asian flavored stock)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 big carrots, roughly chopped
- 5 cups stock (I had an Asian infused veggie stock – see notes below)
- the juice of 1 big orange
- To season: sea salt, freshly ground black pepper and chili flakes
- To serve: fresh coriander, good olive oil, finely sliced green onions or cooked quinoa
- Add a bit of olive oil to a pot and heat it on medium heat.
- Add onion and sautee until translucent.
- Add the minced ginger, cumin and coriander, stir and cook for 1-2 minutes. Stir as needed, so as not to burn the spices.
- Add the chopped carrot and stir. If needed, add a bit more olive oil.
- Cook for 2-3 minutes and then add the stock.
- Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked.
- Add the orange juice and then turn off the heat.
- Allow the soup to cool and once cooled blend it to make it smooth. You might have to do it in two-three batches.
- To serve the soup, heat it up and top it with fresh coriander, chili flakes, olive oil or cooked quinoa. I tried multiple variations of serving, they’re all amazing. Well, the soup is amazing. Top it with anything you’d like, it will be tasty.