RCI-SN.004.1251.001

Carrot and Orange Soup

Name: Carrot and Orange Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 unit Oil-2 tbsp; 1 unit Onion (peeled and chopped-1 medium); 1 unit carrots (scrubbed and chopped-900g/2 lb); 1 unit Light vegetable stock-1l/1¾pt; 1 unit Nutmeg-2.5g/½ tsp; 1 unit Paprika-2.5g/½ tsp; 1 unit Fresh coriander (finely chopped-15-30g/1-2 tbsp); 1 unit Rind and juice-1 large orange; 1 unit salt and freshly ground black pepper; 1 unit Extra coriander leaves orange slices-for the garnish

Carrot and Orange Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Oil-2 tbsp
1 unit
Onion
peeled and chopped-1 medium
1 unit
carrots
scrubbed and chopped-900g/2 lb
1 unit
Light vegetable stock-1l/1¾pt
1 unit
Nutmeg-2.5g/½ tsp
1 unit
Paprika-2.5g/½ tsp
1 unit
Fresh coriander
finely chopped-15-30g/1-2 tbsp
1 unit
Rind and juice-1 large orange
1 unit
salt and freshly ground black pepper
1 unit
Extra coriander leaves orange slices-for the garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Carrot and Orange Soup

Ingredients

Method

What Makes This Variant Distinct