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Carrot Soup Shooters

Posted By Simon Clarke On 2012/11/14 @ 11:19 am In Appetizers,Eggs,Fall,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Soups,Soups,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments

[1]Makes 16-20

Free of: Gluten and all top allergens

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp curry paste (Look for allergen-free brands)
  • 1 tsp coriander seeds, ground
  • 1 clove garlic, minced
  • 1 small sweet onion, finely chopped
  • 3 cups (720 mL) carrots, peeled and chopped
  • 2 tsp orange zest
  • 1 cup (250 mL) orange juice
  • 4 cups (1 litre) chicken stock (Look for allergen-free, GF brands)
  • Salt and pepper

Method

  1. In a large pot, heat oil over medium heat. Add curry paste and coriander, stir and cook for 2 minutes.
  2. Add garlic, onion, carrots and zest. Continue to cook for 4-5 minutes, stirring often.
  3. Pour in orange juice, stock and add salt and pepper.
  4. Bring to a boil, reduce to a simmer. Cook for 20 minutes until carrots are tender.
  5. Puree soup in blender until smooth. Stir in more stock if too thick. Allow to cool slightly.
  6. Using a funnel, pour soup into shooter glasses and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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