Carrot Soup With Orange And Lavender

Carrot Soup With Orange And Lavender

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Written by Fivos

A flavoursome Carrot Soup With a hint of Orange And Lavender topped with fresh coriander is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly autumn and winter months. These ingredients are added, along with fresh lavender, to create a floral note.

This was one of the delicious soups we made during our Clean Cooking Club Session.

Yields 2 litres

Organic sunflower oil as needed
2 small onions, finely chopped
1 tablespoon of chopped ginger
4 tablespoons of chopped cilantro
1 kilo carrots, peeled and cut in medium dice
Zest of an orange
Juice of 1 orange
2 liters of vegetable broth (click here to see my home made recipe)
100 ml of coconut milk or rice milk (if you prefer it creamy)
1 teaspoon lavender, chopped
Salt and pepper

*Heat up the oil in a medium size stock pot .
*Add the onions and cook until they become translucent for 3 to 4 minutes
*Add the ginger, the cilantro and the carrots.
*Add the zest and the fresh juice.
*Cook for a couple of minutes and then add enough vegetable broth to cover the carrots.
*Add the lavender.
*Cook for 30 to 40 minutes or until the carrots become soft.
*Working in batches, purée the soup in a blender until smooth.
*Season to taste with some salt and pepper.
*Serve hot and garnish with a sprig of cilantro.





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