Continuing our series of recipes from the luxury Constance kitchens, this week we’re sharing our carrot soup with cumin seeds and reduced orange juice rocket leaves.

Carrot soup with cumin seeds and reduced orange juice rocket leaves

Let us know how you get on and send us your comments and pictures of your own spicy carrot soup.

You can get in contact with us via Twitter, Facebook or the comments section below.

Serves 4
Preparation time: 40 minutes
Cooking time: 50 minutes

Ingredients:

• 300g carrots
• 1 onion
• 1 leek
• 3 sticks of celery
• 100g potatoes
• 2 cloves garlic
• 1 tsp finely chopped ginger
• 1/2 tsp cumin seeds
• 500ml chicken stock
• 3 sprigs thyme
• 1 bay leaf
• 20g butter
• 100ml crème fraîche
• salt

For the juice:

• 300ml orange juice
• 1/2 tsp cumin seeds
• 20g butter
• a few rocket leaves
• 1 tbsp olive oil

1. Peel the carrots, onion, garlic and potatoes. Slice carrots and onion separately. Finely dice the leek, celery and potatoes. Finely chop the garlic.
2. Sweat the onion, garlic, ginger, leek, carrots, cumin seeds and celery for 10 minutes in butter, without colouring. Add chicken stock, thyme, bay leaf and salt. Bring to the boil, add the potatoes and simmer on low heat for 30 minutes.
3. Add the crème fraîche, blend and sieve the soup. Check for seasoning.
4. Heat the orange juice until it is reduced by one third and syrupy.
5. Toast the cumin seeds in the oven at 180ºC for 5 minutes.
6. Add the reduced orange juice to the soup. Using a hand blender, blend the soup with the butter.
7. Divide the soup into 4 bowls, decorate with the rocket leaves, add a streak of olive oil and sprinkle with cumin seeds.

You can also purchase the Prince Maurice recipe book that contains this recipe and 50 more from our online store.