Carrot Orange & Cilantro Soup Recipe

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Carrot Orange & Cilantro Soup Ingredients

1 tsp vegetable oil
1 lb carrots, sliced
6 oz onion, chopped
2 medium oranges, grated & squeezed
1 1/2 pt vegetable stock
2 tbsp cilantro, chopped
1 tsp salt
1 pepper, to taste

A Recipe for
Carrot Orange & Cilantro Soup

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Carrot Orange & Cilantro Soup

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Carrot Orange & Cilantro Soup Directions

Heat oil in a soup pot. Add the carrot & onion. Cover & saute for 10
minutes, without browning. Shake the pot occasionally.

Add the orange zest & orange juice, stock, cilantro & the rest of the
seasonings. Bring to a boil, cover & simmer for 45 minutes.

Set aside to cool slightly. Pour soup into a blender & puree until
smooth. Return to pan & re-heat. Serve hot.

Elizabeth Brand, "Vegetables"

Serves: 6

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Carrot Orange & Cilantro Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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