Velvety Carrot-Orange Soup with Orange Marmalade
Ingredients
(Serves 4)
- 500 g carrots, sliced
- 1 large onion, finely chopped
- 1 medium potato, diced
- 1 liter vegetable broth
- 1 orange (juice + fine zest)
- 2 tbsp Callas Confiture Orange Marmalade
- 100 ml coconut milk
- 1 garlic clove
- 1 tsp ground cumin
- Toasted almond flakes
- Fresh thyme
Preparation
1. Heat some olive oil in a large pot and sauté the onion and garlic until translucent. Add the carrots and potato and let them cook for 5 minutes over low heat. Sprinkle in the cumin and stir well.
2. Pour in the vegetable broth and bring to a boil. Add the orange juice and zest, then let it simmer.
3. Turn off the heat, add the coconut milk and garlic clove, then blend everything into a silky-smooth soup.
4. Stir in 2 tbsp of orange marmalade for a burst of flavor.
5. Pour the soup into a beautiful bowl, garnish with toasted almonds, fresh thyme, and an extra spoon of marmalade.
This soup combines comforting warmth with a citrusy freshness, offering a nostalgic nod to homemade winter dishes. Perfect for a cosy lunch or a festive starter!
