Recipe: Carrot, Cardamom, & Orange Soup


Carrot, Cardamom, & Orange Soup

Category: Soupe
Serves: 4


  • 450g (1 lb) of carrots
  • 25g (1 oz) unsalted butter
  • 2 cardamom pods
  • A good pinch of saffron strands
  • Sea salt and freshly ground black pepper
  • A good pinch of sugar
  • 2 garlic cloves, peeled
  • A piece of fresh ginger approximately 2 cm (3/4 in) square, peeled and finely chopped
  • 6 dried apricots, ready soaked, roughly chopped
  • The juice of 4 large oranges


Scrub the carrots well and chop roughly.
Put them in a large pot with the butter, cardamom, saffron, pepper, sugar, whole garlic cloves and ginger.
Cook over medium heat for 5 minutes, stirring regularly until the spices release their fragrance and the carrots are very lightly browned.

Add the apricots and orange juice, together with a generous shake of salt.
Keep heating and, as soon as the orange juice comes to a boil, add 1.25 liters (2 ¼ pints) of water.
Bring back to a boil, turn down to a simmer, cover and cook for 45 minutes.

Leave to cool for 10 minutes then liquidize thoroughly.
Check seasoning and reheat gently before serving.

Hier de Nederlandse vertaling van dit recept.

And ready
Eat tastily

Bron: of a customer from the shop


Over Marcel

Wat koken we vandaag. Dat is de vraag !!!
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