|2 tbsp oil
1 medium onion, peeled and chopped
900g/2lb carrots, scrubbed and chopped
1l/1¾pt light vegetable stock
2.5g/½ tsp nutmeg
2.5g/½ tsp paprika
15-30g/1-2 tbsp fresh coriander, finely chopped
rind and juice of 1 large orange
salt and freshly ground black pepper
For the garnish:
extra coriander leaves
|1. Heat the oil in a pan, add the onions, then cover the pan and sweat them for 2 - 3 minutes.
2. Peel and chop the carrots finely and add these to the pan. Cover again and sweat the vegetables for a further 10 minutes.
3. Next add the stock, spices, coriander and the rind and juice of an orange. Bring to the boil and simmer for 40 minutes.
4. Let the soup cool, then liquidise it thoroughly, making sure it is completely smooth. Season it well with salt and freshly ground black pepper, then return the soup to a clean pan and re-heat it gently.
5. You can serve this soup garnished with extra coriander or thin slices of orange.