Détaillez en rondelles la carotte brossée et lavée. Incorporez-les dans une casserole. Ajoutez l'eau et le cumin, portez à ébullition. Poursuivez la cuisson pendant 18 à 20 minutes, à couvert. Les carottes doivent être bien attendries.
Mixez les carottes avec le jus de cuisson, en ajoutant au préalable les feuilles de coriandre, l'huile bébé Quintesens et le jus de la moitié d'orange.
Versez la soupe dans un ou plusieurs petits bols et servez. Le reste pourra être réchauffer à feu doux, à consommer dans les 24 heures.
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