Carrot Orange Turmeric Soup

For 10 servings

1,5 kg carrots (keep 2 aside)
4 onions
2 cloves of garlic

6 oranges (keep 1 aside)
2 tbsp freshly grated turmeric
salt & pepper to taste

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  1. Peel the carrots (keep 2 carrots aside for decoration) and onion and cut them in big pieces.
  2. Heat some olive oil in a large soup pot over medium heat. Add in chopped garlic and onion, and saute until soft and fragrant, about 3 minutes.
  3. Add in the carrots and put under water.
  4. Add grated turmeric and bring to a boil.
  5. Reduce heat to a simmer and cover. Cook for 25 minutes, or until carrots are tender.
  6. Topping: cut the 2 carrots in thin slices and bake them in some olive oil until soft and golden.
  7. Squeeze the oranges and keep 1 aside.
    Cut the 1 orange for topping  à vif (it means that you only use the flesh of the orange and not the skin)
  8. Once the soup is ready, add the orange juice and mix the soup until smooth.
  9. Season with pepper and salt.
  10. Pour the hot soup in bowls and finish with the carrots and oranges.

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