Dish Name : Chilled Carrot and Orange Soup
Carrot juice and orange juice can be used in its preparation, and some versions are prepared using puréed carrot. After cooking, the dish can be run through a sieve to strain it. Here we use the pureed carrot to make a thick soup.
Ingredients for 1.6 LITRES
| Qty | Unit | Description |
|---|---|---|
| 0.3 | Kg | Carrots |
| 1 | Litre | Chicken stock |
| 0.005 | Kg | Ground cumin |
| 0.01 | Kg | Ground cardamon |
| 0.02 | Kg | Sugar |
| 0.04 | Kg | Grated orange zest |
| 0.25 | Litre | Orange juice |
| 0.01 | Kg | White pepper |
| 0.25 | Litre | Cream |
| 10 | Nos | Parsley sprig |
Method:
- Peel carrots and puree it
- Broil cummin and then cardamon. Once done ground it.
- In a pan add spices and then carrot puree along with sugar
- Once it starts boiling then add orange zest and then orange juice
- Give this mixture one boil and then add chicken stock
- Cook it and then to adjust the consistency add cream and then season it with white pepper
- Cool & refrigerate for 3 hrs. Garnish with parsley sprig and serve