7 hours ago
Thursday, January 16, 2014
Don't let the simple photos here fool you.
This is anything but a pot of plain orange liquid.
It is a delicious, healthy, vitamin C & A boost of yumminess and very easy to throw together.
Cumin is one of my favorite dried spices and paired with big fat winter carrots, this soup is a winner.
It is from my favorite NYC cookbook, 66 Square Feet, A Delicious Life, where all of Marie's recipes are simple and delicious and the local photography is beautiful.
Of course I used my homemade chicken stock which I hoard all year long in the freezer for the lean winter months, when I am stuck in the house in the snow.
Don't you love the fat crack?
3 large, fat, fresh bright orange carrots (never use the old ones left to die in the refrigerator crisper), peeled & chopped
1 large yellow onion, chopped
3 cloves garlic, chopped
2 tsp dried cumin
1 tsp dried coriander
5 cups of good chicken stock (preferably homemade)
1 cup of orange juice
salt & pepper
creme fraiche & lemon juice for garnish (optional)
I always saute my vegetables (carrots, onions, garlic) in a tablespoon of butter along with some olive oil.
Do this in a heavy stock pot for a few minutes on medium heat until onions are translucent.
Add in the dried spices and coat the vegetables with the spices for a minute.
Add in the broth and juice and bring to a boil. Turn down to a simmer and cook on low for about 20 minutes, until carrots are soft.
In a blender, or with a hand immersion blender (my favorite tool), whiz the soup (careful, it's hot) until it is pureed.
Swirl in some creme fraiche and a squeeze of lemon if you like.
This is a bright and sunny soup for the dreary days of winter.