By Ujjainee Roy
March 5, 2024
This summer, pick a cooling soup to get you through the clammy weather. This orange-carrot soup is not just cooling but doesn't need fresh oranges. You can easily make it with orange pulp or frozen orange extracts. Let's explore the recipe.
– 4 large carrots, chopped – 1 large onion, chopped – 2 cloves of garlic, minced – 1 tablespoon olive oil – 4 cups vegetable broth – 1 cup freshly squeezed orange juice – 1 teaspoon ground cumin – Salt and pepper to taste – Fresh cilantro or parsley for garnish (optional)
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 3-4 minutes.
Add chopped carrots to the pot and sauté for another 5 minutes, allowing them to soften slightly. Pour in vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes.
Once the carrots are tender, remove the pot from heat and let the soup cool slightly. Then, blend the soup until smooth and stir in freshly squeezed orange juice into the blended soup. Add ground cumin for depth of flavor.
Season the soup with salt and pepper to taste. Stir well and garnish the soup with fresh cilantro or parsley for a pop of color and added freshness.