Carrot and Orange Soup with Cumin [WF/GF]
Jeff Woodward
Elegant yet very easy to make, this is a great, colorful soup for a cool evening.
Yields 6-8 servings.
Ingredients:
2 lbs. carrots, washed and roll-cut
4 tablespoons butter
4 cups chicken or vegetable stock
1/2 cup orange juice
1 tablespoon cumin seeds
sea salt to taste
4 oz. Chevre goat cheese
Directons:
Warm the butter and add the carrots. Cover and reduce the heat to simmer. Cook for 10 minutes or until the carrots are soft. Put the carrots in a pressure cooker with stock and juice. Cover and bring to full pressure using high heat. Cook for 5 minutes. Cool and remove the lid. Puree the carrots and stock until they are smooth. Roast the cumin seeds in a dry skillet for a minute to bring out their flavor. Grind the seeds with a mortar and pestle or a seed grinder. Put several tablespoons Chevre in each of four bowls and add the soup. Sprinkle some ground cumin on top. Wow!
Jeff Woodward is one of the premier natural foods cooking teachers in the United States. For 26 years, he has presented his unique approach to creating joy and vitality through high-quality food, and has lectured at conventions, corporations, and health care clinics around the U.S. and Canada.