Feb 11, 2013

Orange Carrot Soup

Orange Carrot Soup

2 seed-less oranges, pilled
2 pounds carrots
2 stems of fresh mint leaves chopped
half a bunch fresh cilantro chopped
half tea spoon cumin seeds
2 cinnamon sticks
4 cherry tomatoes cut in half
3 shallots chopped
a quarter tea spoon car-demon seeds
4 cloves fresh garlic chopped.
Chop carrots and oranges into small pieces and place them in a blender. After blending them well, put them aside for now.

In a medium size pot, on medium heat add 4 spoons olive oil. Sauté the shallots for 2 minutes. Add the cinnamon, cardomon and cumin seeds and fry for several minutes untul very fragrant. Add garlic and cherry tomatoes. Cook, stirring, for 5 minutes. Add mint and cilantro, stirring and cooking 2 minutes more. Stir in blended carrots and oranges. Add water if needed to thin. Bring to a boil, cover and remove from heat.

**This wasn't my fave, but for cilantro lovers it was pretty good.

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