Page title and description
Soups & stews
Carrot, orange and ginger soup
Sweet orange and punchy ginger play off against each other beautifully in this flavourful vegetarian carrot soup. It's especially good served with a dollop of tangy yoghurt and lots of fresh coriander.
Ingredients
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 large onion, chopped
- 900g carrots, peeled and roughly chopped
- 1 tsp fresh ginger, grated
- 1 litre veg stock
- juice of 2-3 oranges (you need about 150ml)
- plain yoghurt and a few fresh coriander or fresh parsley leaves, chopped, to serve (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Heat the oil in a large pan. Add the onion and fry on a gentle heat for 10 minutes until soft. Add the carrots and ginger and stir to combine.
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Step 2
Add the stock. Bring to the boil, lower the heat and simmer for 20 minutes, until the carrots are cooked through.
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Step 3
Blitz the mixture in a food processor or blender. Return to the pan, add the orange juice and gently reheat.
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Step 4
Serve with a dollop of yoghurt mixed with chopped herbs, if using.
