carrot and coriander soup with cumin and orange

Summer looks set to be well on its way here in Cape Town, but we must not forget all the storms and cold snaps that pass through as late as November. I know this because when I moved back to Cape Town nearly seven years ago, I arrived on the fifth of November to a rainy and cool Mother City. I rented a flat in Bantry Bay for the month, and during that time a violent storm ripped a tree out the garden. I remember needing an extra duvet on my bed for a lot of the time and even turned the heater on.

I’ve noted over the years since my return that we do get cold stormy spells and it even snowed on the mountains one Christmas. So this recipe is for then.

For those living in the Northern Hemisphere, this is one you can bookmark for the upcoming months.

This hearty and flavour packed soup turns the humble carrot into something special. The cumin adds spice and depth, the coriander freshness, and the orange gives it an aromatic lift. It couldn’t be easier to prep using my Breville Whizz Pro and Control Grip immersion blender. I find it ridiculously easy to grate all the carrots and cut up the vegetables in seconds using the food processor. The industrial strength immersion blender turns this soup silky smooth.

The recipe can easily be halved if you are looking for two hearty portions. I like to serve it with a good swirl of crème Fraiche and roughly chopped pistachio nuts and dukkah. Crusty bread or slices of toast on the side obvs.

*cooks tip – I find younger (smaller) carrots more delicious than bigger ones and the fresher the better. The sweetness of these adds value to the soup vs. older ones that have a tendency to be slightly bitter. I also use a good quality chicken stock. Taste and test to ensure you are getting enough flavour.

Recipe – Serves 4 – 6

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*This post has been sponsored by Breville. I’ve been working on a project that involves developing recipes using these amazing appliances.

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