1 kg carrots
2-3 cloves garlic
1 tsp grated ginger root
2 tbsp sunflower oil
1 bouillon cube or vegetable seasoning of your choice
3 / 4 tsp ground cumin
120 ml orange juice (fresh or such without added sugar)
grated feta cheese Parmesan or other fragrant yellow feta cheese - optional
fresh coriander - optional
Photo added on
Carrots are peeled, washed and coarsely chopped. Chop into crescents, garlic slices. In the oil fry the first ginger and garlic for a minute, add the onions and stir it and fry for a while. Add carrots, water, enough to cover the vegetables and broth cube and boil until tender carrots. When this happens remove from heat to cool slightly, pour orange juice, water to desired consistency, cumin and pass a smooth slurry. Add salt to taste. Returns to the fire to boil, then served hot, garnished with chopped coriander, grated feta cheese or other optional. Can be served cold - then there is no need to boil after the passage and to leave in refrigerator for several hours. Again, you can garnish with coriander and grated cheese.
Knowing how much delay and distrust cream soup made of pumpkin, you now became our favorite, it seems to me that with this soup you will get! :) Interesting combination and will definitely try!
This supichka my favorite, especially in the winter months - dzhindara warms incredibly nice. I might do without cumin and broth ... so feel the smell of carrots and dzhindzhivila and oranges is not felt, but supichkata yield very fresh aroma of it. Try and you will not regret.
Nelly, I recommend you try it with cumin, perfectly tied with carrots and complements the taste :)
Neville is a great recipe! Indeed, the aroma of ginger is lost, but the soup is still very fragrant, especially served with fresh coriander.