Carrot Soup With Orange Ice Cubes

1. 1

   Squeeze the orange, and transfer the juice to an ice tray.

2. 2

   Freeze 3 hours minimum.

3. 3

   In a medium skillet, saute fry the onion in olive oil.

4. 4

   Add carrots and butternut squash.

5. 5

   Saute until lightly brown, stirring regularly.

6. 6

   Add cumin, season with salt and pepper.

7. 7

   Add enough stock to cover the vegetables.

8. 8

   Turn up the heat and bring to a boil, then reduce the heat so that the soup simmers for 30 minutes.

9. 9

   In the bowl of a blender, pour the vegetables and a little stock.

10. 10

    Pulse and add stock until desired consistency.

11. 11

    Add whipping cream and mix again.

12. 12

    Divide the soup into bowls, sprinkle with cumin and top with an orange juice ice cube.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.