COOKING THE CARROTS...
TROP BON!
CARROT SOUP WITH CUMIN
Ideal when the temperature goes down! Keep yourself warm with this smooth and tasty soup!
Serving 4
Preparation: 40 min. cooking time: 40 minutes
10 carrots (bought with tops)
2 oranges
3 garlic cloves, minced
2 cups of chicken stock
2 tbsp of olive oil
½ tbsp of ground cumin
Flat parsley leaves for garnish
Salt and pepper
Peel the carrots and slice them into ¼ inch thick.
In a large sauté pan, warm up the olive oil on medium high heat, add the carrots, garlic, cumin and cook 5 minutes until soften.
Pour the chicken stock over the carrots, season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer for 25 minutes.
Extract the juice of the oranges and reduce it by half by cooking it on medium low heat for 15 minutes.
Add the orange juice to the soup and cook 8 minutes.
Remove 1 ladle of carrots and set aside.
Using an immersion blender, puree the soup until smooth.
Add the carrots, adjust the seasoning.
Ladle the soup into plates and garnish with flat parsley leaves.
Bon Appétit!
