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Coriander, Carrot And Orange Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. Vegetable oil 4 ounce Onion, minced 2 x Cloves garlic, crushed 3 ounce Leeks, minced 1 pkt Coriander, fresh 3 x Oranges, zest and juice 2 Tbsp. Brown sugar 2 dsh Balsamic vinegar 2 lb Carrots, minced

3 ounce Celery, minced 8 ounce Potatoes, peeled, cut and cubed 4 pt Chicken stock Salt and black pepper 1 sm Baguettes, (1 to 2) 2 Tbsp. Extra virgin olive oil 1 pkt Coriander 2 x Cloves garlic Zest and juice of 1 orange 1 ounce Pinenuts 2 Tbsp. Brown sugar

Directions

1. Heat the oil in a pan and add in onions, pine kernels, garlic and coriander and stir.
2. Add in minced leeks and zest of orange and stir. Next add in the orange juice and sugar and caramelise to create a sweet bitter taste. Add in 2 drops of balsamic vinegar and stir.
3. Next add in the celery and carrots and stir. Add in the chicken stock and potatoes that will thicken the soup. If you are a vegetarian you can use a vegetable stock or possibly water.
4. Add in the black pepper and salt to season , bring to the boil and simmer for 40-45 min.
5. Marmalade Bruschetta:Cut the baguette at an angle into 2 inch slices. Chop the coriander and garlic. Segment the orange making sure there is no pith left on the orange. Roughly chop and mix with the zest.
6. Place the extra virgin olive oil and garlic into a pan with a healthy pinch of coriander.
7. Add in the bread and cook for 2 min on each side. The bread will soak up the oil and become crisp.
8. Take the bread out and place in the pine nuts, orange juice, zest and segments, coriander and sugar. Cook for a couple of min. Then at the end add in a little more fresh coriander and a few pine nuts. Cook till the mix is like a thick marmalade.
9. Remove the soup from the heat and blend with a blender or possibly in a food processor till you have a smooth soup. If it is too thick, add in a little more stock or possibly water.
10. Place the soup in a bowl. Put a little of the marmalade on the garlic bread and serve.

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