Tomorrow, 2 February, is World Carrot Day, and we want to pay a humble tribute to one of the richest vegetables of our Mediterranean diet, as carrots provide a huge amount of nutrients to our dishes. That is why we are bringing you a recipe for making creamy carrot and saffron soup, with a hint of citrus.
Creamy Soup ingredients:
- 1 kg of carrots
- 1 onion
- 1 small potato
- Water or vegetable stock
- Saffron strands
- 2 medium oranges
- Pumpkin seeds
Creamy Soup method:
The first thing to do is prepare the ingredients, that’s why the carrots, onion and potatoes are peeled and chopped, then add into a pot with a couple of tablespoons of oil, and sauté for 5 minutes.
Meanwhile grate the zest of the oranges and squeeze a splash of orange juice. Add the vegetable stock or water into the pot until the vegetables are covered. Also add the orange zest, juice and saffron strands.
Cover the pot and leave to cook for 10 minutes, although if the carrot and potato are still not yet tender, leave to cook for a little while longer.
Once the previous ingredients are cooked, add the salt and pepper to taste and then blend the entire mixture. Cooking tip! So that there are no lumps, be consistent using the blender and puree until very smooth.
Any creamy soup serving suggestions?
At Antonio Sotos we would like to give you a some serving ideas for your dishes, so that the same recipe can be a completely different dish.
For traditional meals, in which the creamy carrot and saffron soup is the main course, serve hot in a deep serving bowl garnished with ground pepper and some saffron strands on top.
However, if you wish to use it as a light entrée, then it can be served cold in a small bowl garnished with a few pumpkin seeds on top.