Instructions

• Place a medium pot over medium heat and add the olive oil. Then add the shallot and sauté for two to three minutes until translucent.
• Add the carrots to the pot and stir to combine with the shallots. Cook for an additional five minutes until the carrots start to soften slightly. Season with ground coriander, salt, and pepper, stirring to combine.
• Stir in the orange zest, orange juice, and vegetable broth. Bring the mixture to a simmer, then cover and cook for approximately 25 minutes, or until the carrots are very soft.
• Remove from heat. Using an immersion blender, puree the soup in the pot until smooth.
• Alternatively, carefully transfer the soup to a blender and puree.
• Stir in the sugar and adjust the seasoning to taste with a little more salt and pepper.
• Ladle the soup into warmed soup bowls and top each bowl with a little oat cream.