This soup is like a good heart warming romantic comedy. Irresistible, sweet, sensual, lightly spicy, and leaving you feeling incredibly good about life. My children love it too (orange soups are the most favoured category!), especially as I pair this super healthy dish with wholemeal bread croutons lightly sautéed in salted butter... Well, a bit of naughtiness is also what makes a good rom com, isn’t it?
Carrot, coriander and orange soup with yogurt and butter croutons
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Recipe by: Anne-Laure at Tasty Diaries Busy:15 min, Total prep time: 45 min Serves: 8 (2 family meals) |
Peel and cut the onion in half and slice finely.
Peel the carrots and turnips, scrub the parsnips. Wash, top and tail all the vegetables and chop into 3 cm chunks.
Heat the olive oil in a large, tall pan and sauté the onions for 2-3 minutes on medium-low heat, until translucent.
Add the vegetables and sauté for 5 minutes.
Add the stock, juice and zest of the orange, honey and curry powder. Bring back to the boil and simmer uncovered for 25 minutes, until the vegetables are tender.
Using a hand blender, whizz the soup into a smooth liquid.
Make the croutons:
Toast the bread and cut into cubes.
Gently melt butter in a frying pan.
Add the croutons and sauté for about 3 minutes. Do this in batches if your pan can’t hold all the croutons in one single layer.
Serve the soup mixed with plenty of fresh chopped coriander and a dollop of yogurt in each plate, topped with the croutons. Add a bowl of grated parmesan on the side.
Make the soup:
Peel and cut the onion in half and slice finely.
Peel the carrots and turnips, scrub the parsnips. Wash, top and tail all the vegetables and chop into 3 cm chunks.
Heat the olive oil in a large, tall pan and sauté the onions for 2-3 minutes on medium-low heat, until translucent.
Add the vegetables and sauté for 5 minutes.
Add the stock, juice and zest of the orange, honey and curry powder. Bring back to the boil and simmer uncovered for 25 minutes, until the vegetables are tender.
Using a hand blender, whizz the soup into a smooth liquid.
Make the croutons:
Toast the bread and cut into cubes.
Gently melt butter in a frying pan.
Add the croutons and sauté for about 3 minutes. Do this in batches if your pan can’t hold all the croutons in one single layer.
Serve the soup mixed with plenty of fresh chopped coriander and a dollop of yogurt in each plate, topped with the croutons. Add a bowl of grated parmesan on the side.
Honey and be replaced agave syrup (my favourite) or brown sugar.
If you cannot eat dairy whizz in a little soy cream, this will also be delicious.
If you cannot eat dairy whizz in a little soy cream, this will also be delicious.
Ingredients
800 g carrots
4 parsnips
2 turnips
3 stalks celery
1 yellow onion
3 tablespoons olive oil
1 large juicy orange or 2 small ones
1 teaspoon medium curry powder
2 tablespoons honey
1.5 l chicken (or cubes) or water
1 large handful coriander leaves
Natural steered yogurt
Croutons
4 slices of wholemeal bread
30 g salted butter
Serve with grated parmesan
800 g carrots
4 parsnips
2 turnips
3 stalks celery
1 yellow onion
3 tablespoons olive oil
1 large juicy orange or 2 small ones
1 teaspoon medium curry powder
2 tablespoons honey
1.5 l chicken (or cubes) or water
1 large handful coriander leaves
Natural steered yogurt
Croutons
4 slices of wholemeal bread
30 g salted butter
Serve with grated parmesan
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