Orange soup

Bright and tasty orange soup is given a spicy kick for the grown-ups just before serving.

INGREDIENTS

60ml vegetable oil

4 carrots, peeled and thinly sliced

1 onion, finely chopped

6 garlic cloves, crushed

2 cm piece ginger, grated

1 litre low-salt chicken stock

60ml light coconut milk

1 large orange, juiced and 1/2 zested

salt

INGREDIENTS FOR ADULTS

1 teaspoon ground cumin

freshly ground black pepper, to taste

60g greek-style yoghurt

or 60g sour cream

coriander, chopped, to serve

METHOD

Heat the vegetable oil in a large saucepan over a medium heat. Add the carrots, onion, garlic and ginger and cook, stirring occasionally, for about 6–8 minutes, or until the onion is golden.

Add the stock, coconut milk, half of the orange juice and the orange zest and bring to the boil. Reduce the heat to low–medium, cover and cook, stirring occasionally, for about 20 minutes, or until the carrots are tender.

Using a food processor or blender, purée the soup in batches until smooth then return it to the saucepan over a medium heat. Stir in the remaining orange juice and add salt to taste. Cook for a further 2–3 minutes, or until heated through.

BOWL ONE

Serve out the kids’ version into bowls.

BOWL TWO

To the remaining soup, add the cumin and lots of freshly ground black pepper. Serve garnished with a dollop of yoghurt or sour cream and some coriander.

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