Blood Orange, Carrot and Cardamon Soup

Difficulty:
1/5

This recipe is part of the One BIG Recipe: Citrus Infusion Feast

 


 

Servings: 4

Ease of Preparation: Medium

 


 

Ingredients

  • 1 onion, roughly chopped
  • 1 pound (454 g) carrots, roughly chopped
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1 blood orange, zest and juice, plus more zest for garnish
  • 4 cardamom pods, crushed, papery outsides discarded
  • 1 bunch thyme, tied with twine, plus leaves for garnish
  • 5 cups (1.2 L) vegetable stock
  • 1 tablespoon (15 ml) argan oil

Special equipment

  • Butchers twine

Method

  • In a heavy bottomed Dutch oven over medium heat, warm the olive oil.
  • Add the onions, carrots, and garlic. Season with salt and pepper, and cook until the vegetables are softened, 4-5 minutes.
  • Reduce the heat to low and cover the pot, allowing the vegetables to sweat and soften further, 12-15 minutes.
  • Add the blood orange zest, cardamom, and thyme. Stir to coat.
  • Add the vegetable stock, raise the heat to medium and allow the mixture to come to a simmer. Simmer for 8-10 minutes.
  • Discard the thyme. Ladle the soup into a blender, in batches if necessary, and blitz until smooth.
  • While the blender is running, stream in the blood orange juice.
  • Ladle soup into warm bowls and garnish with more orange zest, argan oil and thyme leaves