Carrot Orange Soup and hanging cup scones

carrot coriander soup
Carrot and Orange Soup and scones with coriander and rose peppercorns

For the soup you will need:

1 onion, roughly chopped
1 clove garlic
1 cinnamon stick
1/4 teaspoon ginger
4 large carrots, roughly chopped
1 potato
6 cups stock
Juice of 2 oranges
1/2 teaspoon ground cinnamon
1 teaspoon olive oil
Sea salt and freshly ground black pepper
Fresh Coriander to garnish

Sauté the garlic and onion in the olive oil on medium heat
Add the ginger and cinnamon stick stir and cook for 1-2 minutes. Stir as needed, so as not to burn the spices.
Add the chopped vegetables and stir.
Cook for a few minutes and then add the stock.
Bring to a boil and then lower the heat. Continue to simmer until the carrots are tender and cooked.
Add the orange juice and cinnamon then turn off the heat.
Allow the soup to cool. Remove cinnamon stick blend it to make it smooth.
To serve the soup, heat it up and top it with fresh coriander.

scones coriander
To hang on the soup bowls, scones with rose peppercorns and coriander using Christmas tree cutters

For the scones you will need:

40g mascarpone
225g self-raising flour
Pinch of Salt
110ml milk
3 tablespoons grated Parmesan
1 tablespoon fresh Rosé Peppercorns
1/2 teaspoon coriander powder

I used a hanging cup cutter with a Christmas tree shape but use what suits you and you can also cut them manually in squares or triangles

Preheat the oven to 200°C

Sieve flour.
Rub in mascarpone using your fingertips until it resembles fine breadcrumbs.

Add the salt, rose peppercorns and Parmesan.
Use a knife to mix in the milk little by little
Knead the mixture to a soft dough
Add a free drops more milk if the mixture is to dry.
It is very important not to overwork the dough.
Place the dough on a floured pastry board and with a rolling pin lightly roll it out to a thickness of about 3cm.

This thickness is important and a lot of times people make a mistake in the thickness and knead too much and this is why the scones do not turn out well.

Cut the scones using a pastry cutter or a knife. Do this with one sharp tap so that the scones do not twist when baking.

Place the scones on a baking sheet, top each one with some rose peppercorns and crushed coriander seeds and bake on the top shelf until golden brown. Allow to cool on a wire rack. They are delicious warm and freshly baked !


8 responses to “Carrot Orange Soup and hanging cup scones”

  1. Thankyou Leah you are a great chef and very helpful .

    1. grazzi lilek Grace talli ssegwina kuljum x

  2. Thanks, Lea! For always giving great idea & info! 😊

    1. aha ! glad you like it 🙂 x

  3. Orange and soup is a concept I’ve never heard before. Looks amazing!

    1. thank you so much, do try it and let me know what you think 🙂

  4. mary farrugia Avatar
    mary farrugia

    I must try this soup

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