Ingredients
-
7 Carrot
-
3 ribs Celery
-
2 Green onion
-
1 Orange
-
10 cl Soy cream
-
1 teaspoon Cuminseeds
-
1 teaspoon Harissa
-
1 pinch Salt and pepperto taste
-
1 teaspoon Vegetable powder
-
1 pinch Cajun
-
2 teaspoons Peanuts
-
1 tablespoon Olive oil
Directions
This Sri Lankan soup simply hits the spot: it has a creamy and smooth texture, it’s thick, light and refreshing.
Start by dicing all the vegetables, remove the zest of half an orange, squeeze its juice, and transfer everything to a soup pot with some more water and spices. It takes only 15 minutes over a medium heat for the vegetables to cook. Once tender, blend all the ingredients with an immersion mixer. Finish up by incorporating soy cream and harissa (if you don’t have it, look up the recipe for home-made harissa).
You can eat it hot or cold (leave two hours in the fridge to cool if that’s the case).
Steps
|
1
Done
5 minutes
|
Dice the veggiesRinse well all the vegetables and the orange. Dice the celery. Peel and dice the carrots and green onions. Halve the orange and cut two thin slices that you will set aside and use to decorate when serving. Squeeze the orange and, with a peeler, peel off the zest from one of the two halves. |
|
2
Done
15 minutes
|
CookHeat the olive oil in a soup pot. Add the celery, orange zest, carrots, and green onions. Cook for 1 minute, then add the orange juice and enough water to barely cover the vegetables. Season with the vegetable powder, cumin seeds, salt, and pepper. Cover with a lid and cook over a medium heat for 15 minutes. |
|
3
Done
5 minutes
|
Blend and serveWhen the vegetables are soft, take off the heat and mix well with an immersion blender. Add the soy cream and blend again, until you obtain a smooth texture. Add the harissa and blend again until it is completely incorporated. Serve, topping with a drop of soy cream, the fresh orange slice, celery leaves, peanuts and a dash of Cajun. |
