Carrot and Orange Soup

• 1 lb (450g) carrots, sliced
• 1 leek, white and pale green parts only, sliced
• 2 tsp olive oil
• 1 small baking potato, about 4 oz (115g), peeled and chopped
• 1/2 tsp ground coriander
• Pinch of ground cumin
• 10 fl oz (300ml) orange juice
• 2 cups vegetable stock or chicken stock
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 tbsp chopped cilantro, to garnish

1. Combine the carrots, leek, and oil in a large saucepan and cook over low heat, stirring frequently for 5 minutes, or until the leeks have softened.
2. Stir in the potato, coriander, and cumin.
3. Add the stock, orange juice, and bay leaf and stir well.
4. Increase the heat to high and bring to a boil.
5. Return the heat to low and cover.
6. Simmer about 40 minutes, until the vegetables are very tender.
7. Allow the soup to cool slightly, then transfer to a blender or food processor and process until smooth, working in batches if necessary.
8. Let cool slightly.
9. In batches, puree in a blender with the lid ajar.
10. Return to the saucepan and season with salt and pepper.
11. If the soup is too thick, thin with a little water.
12. Ladle into soup bowls, garnished with the cilantro.
13. Variation:
14. Sweet Potato Soup: Substitute orange-fleshed sweet potatoes for some or all of the carrots.
15. Use apple juice instead of orange juice, and replace the ground coriander and cumin with 1 tsp sweet paprika.

carrots, only, olive oil, baking potato, ground coriander, ground cumin, orange juice, vegetable stock, bay leaf, salt, cilantro

Taken from www.cookstr.com/recipes/carrot-and-orange-soup (may not work)