Carrot And Orange Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 tsp ground cardamom
8 None carrots, roughly chopped
1 None onion, roughly chopped
3 cups chicken stock
1 None orange, zested and juiced
1 oz sliced almonds, toasted, to garnish
None None plain yogurt, to garnish

Preparation

Heat oil in a Dutch oven over medium heat, add cardamom and cook, stirring, for 30 seconds, until aromatic. Add carrots and onion and cook for 4-5 mins, stirring occasionally, until starting to soften. Add chicken stock and orange zest. Bring to a boil and simmer for 15-20 mins, until carrot is very tender. Add orange juice and puree using a hand mixer until smooth. Serve garnished with sliced almonds and yogurt.