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Early-season blood orange and fragrant cardamom bring out the best in earthily sweet winter carrots in this gorgeous golden soup.
Prep: 15 mins | Cook: 25 mins
I often make carrot and orange soup so thought I would try this twist. Tastes very good and of course, simple to make. Not quite sure if I can taste the cardomom but the pods I was using weren't the freshest... And I use the Organic Marigold stock powder as I don't care for stock cubes plus it is reduced salt. Shame that A&C don't stock it as it can be awkward to get hold of.