Curried Carrot and Orange Soup

Curried carrot and orange soup will have your tastebuds dancing with joy. It is refreshing, full of antioxidants and is as delicious cold as it is warm. Easy to prepare and refreshingly delicious – and different! Make sure to add it to your soup collection.

Curried Carrot and Orange Soup

Serves 4

Knob of butter

1 red onion, chopped

2 garlic cloves, chopped chunky

450g carrots, washed and diced

750ml water

12 black peppercorn seeds

3 whole cloves

6 green cardamom pods, bruised

½ cinnamon stick

1 tsp ground turmeric

1 tsp ground coriander

½ tsp ground cumin

Pinch chilli flakes (adjust to your taste)

½ tsp ground fenugreek

2″ piece freshly grated ginger

Juice of 4 oranges

Zest of one orange

Creme fraiche (optional)

Salt and black pepper to taste

How to prepare Curried Carrot and Orange Soup

In a large saucepan, melt the butter over a medium heat. Add the onion and fry for 5 minutes. Add the garlic, carrots and water.

Tie the whole spices into a piece of muslin and lower into the pan. Add the ground spices and bring to the boil and simmer for 25 minutes, stirring occasionally.

Remove the pan from the heat and add the orange juice, zest, coriander leaves and creme fraiche if using. Check the temperature and heat gently if necessary, but don’t boil.

Blend the contents of the pan, season as required.and serve with freshly baked bread.