color my soup orange

soup is one of my favorite foods to eat with a spoon. based on a recipe from chef michael strott, this soup combines the sweet tangy taste of oranges with the warmth of cumin spiced carrots. i also love it for the bright orange zing it brings to the table. try serving it in shot glasses during the appetizer course, paired with a pick-up lettuce leaf salad topped with fresh peas and a white pear balsamic vinaigrette
• 1-2 tbl. olive oil
• 1/2 an onion, cut into 1/4" slices
• 2 teaspoons of ground cumin
• 6-7 med. carrots, diced
• 5 cups of vegetable broth
• 1 teaspoon sea salt
• 1 cup fresh squeezed orange juice
• fresh dill for garnish
1. heat the oil in a med-sized sauce pot on a med-high heat. add the onion and sauté until soft and translucent.
2. stir in the cumin and cook about 2 min. to release the fragrance. 
3. stir in the carrots, broth and salt.
4. simmer partially covered about 30-40 min. until the carrots are tender.
5. puree the soup with a stick blender or in a regular blender until smooth. blend in the orange juice.
6. transfer to a storage container, cover and refrigerate until well chilled.
7. serve with a sprinkle of fresh minced dill.

it also serves up as a colorful little appetizer shot.

1 comment:

Michelle said...

I love carrot soup. Looks wonderful!