Blood Orange, Carrot and Cardamon Soup

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