Simple to make and very good to eat, the sweet flavours of carrots paired with citrussy oranges makes this delicious and creamy bowl of soup a lovely meal to keep you warm.
Heat the olive oil in a large saucepan, add the onion, garlic, carrots, cumin and red chilli and sauté for 10 minutes covered with a lid.
Add the new potatoes, pour over the vegetable stock, cover, and leave to simmer for 15 minutes.
Meanwhile, heat a large frying pan over a medium heat and dry fry the seeds for 1-2 minutes until lightly toasted. Set aside.
Stir the orange zest and juice through the soup then, using a stick blender or food processor, blend until smooth. Return to the pan and heat slightly if necessary.
Divide the soup between four bowls and garnish with a spoonful of crème fraîche, a scattering of toasted seeds and a few chives.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.