To start with we would like to wish you all a happy new year. That this year may be filled with good health and good food for both body and soul.
We don’t know about the climate in your country but guys I swear it is so freezing out here in Belgium that to us it’s such a blessing to come home and straight have a good hot bowl of fresh homemade soup. There is nothing more comforting to welcome you home after such a hard and stressful working day.
Today we would love to share a delicious recipe which is a carrot cream soup infused with oranges and cumin. Trust us, this will catapult you straight back to the summertime heat 😉
Ingredients for 4:
– 600 gr carrots
– 400 ml orange juice
– 400 ml water
– 1 onion
– 3 tablespoons olive oil
– 1 tablespoon cumin
– 1 cube vegan vegetable stock
1. Slice the onion into cubes. Peel and slice the carrots into big chunks. Juice your fresh oranges.
2. Fry the onion on medium heat in the olive oil until glossy than add the carrots and the cumin. Stir-fry for about 5 minutes or until your pan starts to stick. Add the orange juice, water and vegetable stock in the pan. Cover and leave to cook for about 25 minutes on medium heat.
3. When the carrots are well cooked, use a hand mixer to mix the soup to a smooth and fluid texture. If the soup might be too thick, just add some hot water to it until you obtain the wanted texture and simmer for another 5 minutes. Taste and eventually add some salt and pepper if needed.
We love this soup for its simplicity and exotic flavors. You can make it in a big batch and freeze it in portions. Soup is so versatile that you can have the same soup every day and just by changing the topping you have a different kind of soup. Just think about adding some finally chopped fresh herbs, cucumber, carrots, bell peppers, …. the choices are infinite. We love to add mom’s homemade hot chili sauce to add that extra spicy touch to our soups, instant childhood memories guaranteed!