CREAMY TOMATO AND ORANGE SOUP

CREAMY TOMATO AND ORANGE SOUP image

Yield 4-6

Number Of Ingredients 9

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1 Kg of fresh, juicy tomatoes, halved
2-3 garlic cloves, finely chopped or garlic powder (I ran out fresh garlic) 4 Tbsp of olive oil
2 leeks, chopped
2 carrots, grated and chopped
2 celery stems, chopped
1/4 tsp of cumin
1l of vegetable stock
120 ml of freshly squeezed orange juice (about 2 oranges)
Optional: orange zest and seed mix to sprinkle on the soup

Steps:

Pre-heat oven to 180Â°C, gas mark 4. Put tomatoes halves on a baking tray, drizzle with 2 Tbsp of olive oil, sea salt, pepper and garlic. Bake in oven for 40 minutes. In the meantime, add the remaining olive oil to a saucepan. Over medium heat, sautÃ© the carrots, leeks, celery and cumin. After a couple of minutes add the vegetable stock. and cover the saucepan with a lid. Cover the saucepan with a lid and cook for 20 minutes or until the carrots are tender. Add the cooked tomatoes and the orange juice to the saucepan and bring to a boil for a minute. Remove from heat and let the soup cool a bit before putting in a blender. Can be served with orange zest or a mix of seeds.