Free of: Gluten and all top allergens

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) curry paste [Look for allergen-free brands]
• 1 tsp (5 mL) coriander seeds, ground
• 1 clove garlic, minced
• 1 small sweet onion, finely chopped
• 3 cups (720 mL) carrots, peeled and chopped
• 2 tsp (10 mL) 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.
To order an issue or to subscribe, click here.

Serves 4-6

Free of: Gluten and all top allergens
Packed with: Vitamins and calcium

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 sweet onion, diced
• 1 clove garlic, minced
• 1 large bunch of watercress, washed and trimmed
• 2 cups (475 mL) fresh or frozen peas
• 6 cups (1.5 litres) vegetable stock [Look for allergen-free, g-f brands]
• 1⁄4 cup (60 mL) fresh mint
• 1 tsp (5 mL) each, salt and pepper

Method

1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
2. Add watercress and peas, cook a further 4 minutes.
3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
5. Ladle into bowls. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe online, click here.

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