This is definitely one of my favourite soups, it feels lovely and autumnal. I’ve been making carrot & orange soup for years but recently found a touch of ginger really helps add an extra depth of flavour. You’re welcome to leave the ginger out if you don’t like it.
This soup is rich in carotenes and vitamin C, potent antioxidants to support the bodies immune system. Beta carotene is converted to vitamin A in the body, vitamin A plays a crucial role in immunity, skin health and supporting vision.
Serves 4
1kg of carrots (preferably organic)
1 onion, diced
2 cloves of garlic, chopped
The zest and juice of 2 large oranges
A thumb length of fresh ginger, peeled and grated OR 2 teaspoons of ginger puree
600ml of vegetable stock
2 tbsp olive oil
Salt & Pepper
- With the carrots, I weigh 1kg and then wash and chop the tops and ends off, so you will end up with slightly less than 1kg in the soup but that’s fine. I don’t bother peeling them as they get blended up. Roughly chop into rounds and set aside.
- Pick a large saucepan (I use my Instant pot).
- Heat the oil gently in the pan, fry the garlic and onions for 3-4 minutes until soft.
- Add the carrots to the pan and soften for 5 minutes stirring to avoid sticking.
- Add the stock, ginger, zest and juice of the oranges.
- Allow it to simmer away in the saucepan for 30-45 mins depending on how long it takes to cook until the carrots and nice and soft. I use the soup function on the instant pot.
- Once soft, allow to cool slightly and then blend until smooth. You can use a good stick blender right in the pan or transfer to a larger blender in two stages.
- Gentle reheat in the pan and add seasoning to taste.
