Sauté the vegetables Heat some olive oil in a large pot and sauté the onion and garlic until translucent. Add the carrots and potato and let them cook for 5 minutes over low heat. Sprinkle in the cumin and stir well.
Simmer Pour in the vegetable broth and bring to a boil. Add the orange juice and zest, then let it simmer.
Blend until velvety smooth Turn off the heat, add the coconut milk and garlic clove, then blend everything into a silky-smooth soup.
Add the finishing touch Stir in 2 tbsp of orange marmalade for a burst of flavor.
Serve & garnish Pour the soup into a beautiful bowl, garnish with toasted almonds, fresh thyme, and an extra spoon of marmalade.
This soup combines comforting warmth with a citrusy freshness, offering a nostalgic nod to homemade winter dishes. Perfect for a cosy lunch or a festive starter!😊 Watch the video of Karen’s recipe in Flemish here 💌
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